Recipe - Cheese Cake Wcherry Topp

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
8 Three fourths pound PIE FIL CHERRY #10

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

1. COMBINE BUTTER OR MARGARINE, CURMBS, 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 4.

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.

Recipe Number: G03509

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.