Recipe - Fruit Nut Bars

One fourth cup WATER
1 One half cup WATER
1 EGGS SHELL
8 EGGS SHELL
One fourth cup MILK; DRY NONFAT L HEAT
2 pound RAISINS #10
4 1/8 pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
4 ounce SUGAR; GRANULATED 10 LB
3 pound SUGAR; BROWN, 2 LB
1 One half pound SHORTENING; 3LB
2 teaspoon NUTMEG GROUND
2 tablespoon CINNAMON GROUND 1 LB CN
2 tablespoon BAKING SODA
1 ounce SALT TABLE 5LB

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

1. PLACE INGRDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED
1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING
MIXING.

2. DIVIDE DOUGH INTO 9 PIECES, ABOUT 1 LB 10 OZ EACH; FORM INTO STRIPS
ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN. PRESS
STRIPS DOWN UNTIL EACH STRIP IS ABOUT 4 INCHES WIDE.

3. MIX EGG AND WATER TOGETHER. BRUSH TOP OF EACH STRIP OF DOUGH WITH
EGG AND WATER MIXTURE.

4. SPRINKLE SUGAR OVER EACH STRIP.

5. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED.

6. WHILE STILL WARM , CUT EACH STRIP DIAGONALLY INTO 12 BARS,
1 Three fourths INCHES WIDE.

NOTE: IN STEP 1, 3 LB MIXED CANDIED FRUIT MAY BE SUBSTITUTED FOR RAISINS
AND 1 LB NUTS.
Recipe Number: H01800

SERVING SIZE: 1 BAR

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