RECIPE FOR CHERRY CRISP

CHERRY CRISP

Makes 144 servings.				Bake in 450° oven.


INGREDIENTS	MEASURES
Filling:
Frozen cherries,or	22 lbs.
Canned cherries	3 –# 10 cans
Sugar	1 qt.
Flour	3 cups
Topping:
Flour	2 ½ qts.
Sugar	3 qts.
Butter	1 ½ lbs.


DIRECTIONS:
1. Place 2 ¾ qts. drained cherries in each 12” x 20” x 1” pan. Heat juice from drained cherries.
2. Combine 1 qt. sugar and 3 cups flour. Add juice to mixture and cook until thickened. Pour over cherries.
3. Combine flour,sugar and butter until crumbly. spread mixture over cherries.
4. Bake in a hot oven 450° F. for 5 minutes. Reduce to 400° F. oven and bake for 25 minutes.



Number of Portions	144
Size of Portion	½ cup



Calories.	221	Iron	0.86 Mg	Protein.	1.75 G	3.17%
Cholesterol	0 Mg	Calcium	11.05 Mg	Carbohydrates.	46.36 G	83.86%
Sodium	1 Mg	Vitamin A	90 RE	Total Fat .	90 G	16.97%
Fiber	1.27 G	Vitamin C	1.04 Mg	Saturated Fat.	1.04 G	3.20%

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