Cherry Sauce (For Meat)
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Cherry Sauce (For Meat)
  Sauces    Meat  
Last updated 6/12/2012 1:13:18 AM. Recipe ID 41673. Report a problem with this recipe.
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      Title: Cherry sauce (for meat)
 Categories: 
      Yield: 100 Servings
 
  1 1/2 qt WATER
  1 1/2 qt BEEF TRIMMINGS
 6 7/16 lb -
    1/4 c  BUTTER PRINT SURE
      3 lb LEMON FRESH
      1 c  STARCH EDIBLE CORN
  1 1/2 qt SUGAR; GRANULATED 10 LB
      1 ts IMITATION LEMON FLAVOR
 
  1.  DRAIN CHEERIES; RESERVE JUICE FOR USE IN STEP 3; CHERRIES FOR USE
  IN STEP
  
  4.
  
  2.  COMBINE CORNSTARCH AND SUGAR; ADD WATER; STIR UNTIL SMOOTH.
  
  3.  ADD WATER TO RESERVE JUICE TO MAKE 1 1/2 QT. BRING TO BOIL; ADD
  CORNSTARCH-SUGAR MIXTURE; STIRRING CONSTANTLY. COOK 10 MINUTES OR
  UNTIL THICK AND CLEAR. REMOVE FROM HEAT.
  
  4.  ADD CHEERIES; BUTTER OR MARGARINE, FOOD COLORING AND LEMON
  JUICE;MIX WELL.
  
  5.  SERVE HOT OR COLD.
  
  NOTE:  IN STEP 4, 12 OZ LEMON A.P. (3 LEMONS) WILL YIELD 1/2 CUP
  JUICE.
  
  Recipe Number: O00300
  
  SERVING SIZE: 3 TABLESPO
  
  From the  (actually used today!).




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Recipe ID 41673 (Apr 03, 2005)

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