Recipe - Ginger Fruit Bars (Oatmea

2 cup WATER
5 pound
2 5/8 pound RAISINS #10
4 Three fourths pound CAKE MIX GINGER BREAD

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

1. COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED,
DRAINED RAISINS, MIX AS DIRECTED IN STEP 1.

2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS
ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIP PER PAN.
PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE
CARD HG3.

3. BAKE 15 MINUTES OR UNTIL DONE.

4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP
INTO 16 BARS

NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE D46).

Recipe Number: H00701

SERVING SIZE: 2 BARS

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