Recipe - Cherry Crisp (Pie Filling

1 One half pound BUTTER PRINT SURE
1 pound CEREAL ROLLED OAT
1 One fourth pound FLOUR GEN PURPOSE 10LB
2 One half pound SUGAR; BROWN, 2 LB
24 One half pound PIE FIL CHERRY #10
1 One half teaspoon BAKING POWDER
1 One half teaspoon BAKING SODA
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. USE CANNED PREPARED CHERRY PIE FILLING.

2. POR 12 LB 4 OZ (5 One half QT) INTO EACH GREASED PAN.

3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS,
BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.

4. SPRINKLE 2 One half QT MIXTURE OVER FRUIT IN EACH PAN.

5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.

6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.

Recipe Number: J00801

SERVING SIZE: 1 SPOONFUL

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