Recipe - Peach Cheese Cake

5 One half qt WATER; COLD
2 pound BUTTER PRINT SURE
1 One fourth pound MILK; DRY NONFAT L HEAT
8 pound CAKE MIX CHEESE 4LB
3 pound COOKIE SUGAR 10 OZ #10
Three fourths pound SUGAR; GRANULATED 10 LB
8 Three fourths pound PIE FIL PEACHES #10

STEP 1. OMIT STEPS 19. PREPARE CHEESECAKE, VARIATION 1 (SEE RECIPE NO.
G03501). USE 8 LB 12 OZ (One fourth NO. 10 CAN) CANNED PREPARED PEACH PIE
FILLING
IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE
CAKE PIE, VARIATION 2, SPREAD ABOUT 1 One fourth CUP FILLING OVER EACH PIE.
STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9.
Recipe Number: G03510

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.