Recipe - Coconut Pecan Frosting

3 Three fourths cup WATER; WARM
1 One fourth pound BUTTER PRINT SURE
8 EGGS SHELL
5 EGGS SHELL
Three fourths pound MILK; DRY NONFAT L HEAT
1 pound COCONUT SWEETNED PRE
1 pound PECANS; SHELL 1 LB
1 Three fourths pound SUGAR; GRANULATED 10 LB
4 teaspoon IMITATION VANILLA

1. RECONSTITUTE MILK.

2. ADD BUTTER, EGGS AND SUGAR TO MILK; BLEND WELL.

3. COOK MIXTURE OVER LOW HEAT STIRRING CONSTANTLY ABOUT 15 MINUTES UNTIL
THICKENED AND JUST BEGINS TO BUBBLE AROUND EDGE. REMOVE FROM HEAT.

4. ADD VANILLA, NUTS AND COCONUT. STIR TO MIX THOROUGHLY.

5. CHILL THOROUGHLY (ABOUT 1 HOUR) BEFORE SPREADING ON COOLED CAKES.

NOTE: 1. FROSTING MAY BE SPREAD ON GERMAN CHOCOLATE CAKE OR POUND CAKE.

NOTE: 2. ONCE CAKES ARE FROSTED, REFRIGERATE UNTIL READY TO SERVE.

Recipe Number: G03300

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.