Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 qt JUICE RESERVED
- 12 7/8 lb -
- 1 lb BUTTER PRINT SURE
- 6 tb LEMON FRESH
- 6 oz STARCH EDIBLE CORN
- 5 lb CAKE MIX YELLOW #10
- 1 lb COCONUT SWEETNED PRE
- 3/4 c SUGAR; GRANULATED 10 LB
- 3 1/8 lb SUGAR; GRANULATED 10 LB
- 1/2 ts SALT TABLE 5LB
Preparation
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED. 2. DRAIN CANNED, RED TART(SOUR) PITTED CHERRIES. USE JUICE FOR WATER; ADD SUGAR TO JUICE. ADD WATER TO SUGAR MIXTURE; BEAT AT LOW SPEED. SCRAPE BOWL, BEAT UNTIL SMOOTH. 3. FOLD IN CHERRIES. 4. SPREAD ABOUT 3 1/2 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 3/4 QT MIXTURE OVER EACH PAN. 7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 6 BY 9. NOTE: 1. IN STP 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: J02704 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.
