Recipe - Cheese Cake (Cheese Cake

5 One half qt WATER; COLD
2 pound BUTTER PRINT SURE
1 One fourth pound MILK; DRY NONFAT L HEAT
8 pound CAKE MIX CHEESE 4LB
3 pound COOKIE SUGAR 10 OZ #10
Three fourths pound SUGAR; GRANULATED 10 LB

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. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX.
BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM
SPEED 2 MINUTES.

4. POUR 1 One fourth GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

6. CUT 6 BY 9.

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

2. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03501

SERVING SIZE: 1 PIECE

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