Recipe - Banana Cream Pudding

8 Three fourths qt WATER; COLD
1 7/8 pound MILK; DRY NONFAT L HEAT
6 One half pound BANANAS FRESH
6 7/8 pound DSRT PWD VANILLA

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN
:

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM
SPEED 2 MINUTES OR UNTIL SMOOTH.

3. USE One fourth INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE
BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02101

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.