Butterscotch cream puddin
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Butterscotch cream puddin
  Butterscotch    Creams  
Last updated 6/12/2012 1:11:41 AM. Recipe ID 39288. Report a problem with this recipe.
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      Title: Butterscotch cream puddin
 Categories: 
      Yield: 100 Servings
 
  2 3/4 ga WATER; COLD
  2 3/8 lb MILK; DRY NON-FAT L HEAT
  6 7/8 lb DSRT PWD VANILLA
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  :
  
  1.  RECONSTITUTE MILK.  CHILL TO 50 F. PLACE IN MIXER BOWL.
  
  2.  USE INSTANT DESSERT POWDER, BUTTERSCOTCH.
  
  3.  POUR ABOUT 4 1/2 QT PUDDING INTO EACH PAN.  COVER SURFACE OF
  PUDDING WITH WAXED PAPER.
  
  4.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
  :
  
  Recipe Number: J02104
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).




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Recipe ID 39288 (Apr 03, 2005)

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