Recipe - Cheese Cake

1 One half cup WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NONFAT L HEAT
10 pound
One fourth cup ORANGES FRESH
One fourth cup LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cup FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
Three fourths pound SUGAR; GRANULATED 10 LB
2 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 One fourth QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.
COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND
LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNITL WELL
BLENDED.

8. SPREAD 4 One fourth QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH
PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM.

10. REFRIGERATE UNTIL READY TO SERVE.

11. CUT 6 BY 9.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING
PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD One fourth CUP JUICE
AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD One fourth CUP JUICE
AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03500

SERVING SIZE: 1/8 PIE

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