Recipe - Pineapple Cream Pudding

2 Three fourths ga WATER; COLD
2 3/8 pound MILK; DRY NONFAT L HEAT
6 13/16 pound PINEAPPLE CHUNK #10
6 7/8 pound DSRT PWD VANILLA

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN
:

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM
SPEED 2 MINUTES OR UNTIL SMOOTH.

3. USE CANNED, CRUSHED PINEAPPLE, DRAINED. FOLD DRAINED PINEAPPLE
INTO PUDDING. POUR 1 GAL PUDDING INTO EACH PAN.

4. REFRIGERAT 1 HOUR OR UNYIL READY TO SERVE.

Recipe Number: J02103

SERVING SIZE: One half CUP

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