Recipe - Cherry Crunch (Cnd Red Ta

1 One half qt JUICE RESERVED
12 7/8 pound
1 pound BUTTER PRINT SURE
6 tablespoon LEMON FRESH
6 ounce STARCH EDIBLE CORN
5 pound CAKE MIX YELLOW #10
1 pound COCONUT SWEETNED PRE
Three fourths cup SUGAR; GRANULATED 10 LB
3 1/8 pound SUGAR; GRANULATED 10 LB
One half teaspoon SALT TABLE 5LB

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

1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT
LOW SPEED.

2. DRAIN CANNED, RED TART(SOUR) PITTED CHERRIES. USE JUICE FOR WATER;
ADD SUGAR TO JUICE. ADD WATER TO SUGAR MIXTURE; BEAT AT LOW SPEED.
SCRAPE BOWL, BEAT UNTIL SMOOTH.

3. FOLD IN CHERRIES.

4. SPREAD ABOUT 3 One half QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE
LEMON
JUICE ON TOP OF MIXTURE IN EACH PAN.

5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL
CRUMBLY.

6. SPRINKLE ABOUT 2 Three fourths QT MIXTURE OVER EACH PAN.

7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 6 BY 9.

NOTE: 1. IN STP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE: 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE: 3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR
COCONUT.

Recipe Number: J02704

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.