Recipe for Butterscotch Cream Puddin

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 gal	WATER, COLD
3/8 lb	MILK, DRY NON-FAT L HEAT

Instructions:

Instructions: 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.

SERVING SIZE: 1/2 CUP

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