Recipe - Cherry Filling (Pre Gel S

3 cup JUICE; CHERRY RESERVED
5 ounce STARCH EDIBLE CORN
3 pound SUGAR; GRANULATED 10 LB
6 7/16 pound PIE FIL CHERRY #10
1 teaspoon IMITATION LEMON FLAVOR

1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR USED IN
STEP 3.

2. MASH CHERRIES; COMBINE WITH SUGAR AND FOOD COLORING. BRING TO A FULL
BOIL; COOK 10 MINUTES, STIRRING CONSTANTLY TO PREVENT BURNING.

3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING. COOK
UNTIL THICKENED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL BEFORE USING.

NOTE: 1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES. DELETE
CORNSTARCH. COMBINE SUGAR AND 6 OZ (5/8 CUP) PREGELATINIZED STARCH IN MIXER
BOWL. MIX AT LOW SPEED, UNTIL WELL BLENDED. ADD 3 CUPS CHERRY JUICE
GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL;
BEAT AT LOW SPEED UNTIL SMOOTH. FOLD IN MASHED CHERRIES. OMIT STEPS
2 AND 3.

NOTE: 2. THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. DG7, GUIDE FOR SWEET DOUGH MAKEUP.

Recipe Number: D04102

SERVING SIZE: 2 TABLESPO

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