Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.

BLEND THOROUGHLY.

2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.

PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.

COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNITL WELL BLENDED.

8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM.

10. REFRIGERATE UNTIL READY TO SERVE.

11. CUT 6 BY 9.

NOTE:

1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE:

2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.

NOTE:

3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.

NOTE:

4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

SERVING SIZE: 1/8 PIE

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