Recipe - Peach Crunch (Red Sour C

1 One half qt JUICE RESERVED
1 pound BUTTER PRINT SURE
2 LEMON FRESH
12 7/8 pound PEACHES FRESH SEASONAL
6 ounce STARCH EDIBLE CORN
5 pound CAKE MIX YELLOW #10
1 pound COCONUT SWEETNED PRE
3 1/8 pound SUGAR; GRANULATED 10 LB
One half teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW
SPEED.

2. USE 12 LB 14 OZ THAWED RED SOUR CHERRIES. USE JUICE FOR WATER; ADD 6
OZ (Three fourths CUP) SUGAR TO JUICE.

3. FOLD IN CHERRIES.

4. SPREAD ABOUT 3 One half QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE
LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.

5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL
CRUMBLY.

6. SPRINKLE ABOUT 2 Three fourths QT MIXTURE OVER EACH PAN.

7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 6 BY 9.

NOTE: 1. IN STEP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE: 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE: 3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR
COCONUT.

Recipe Number: J02706

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.