Title: Peach Cheese Cake
Categories:
Yield: 100 Servings

5 1/2 qt WATER; COLD
2 lb BUTTER PRINT SURE
1 1/4 lb MILK; DRY NON-FAT L HEAT
8 lb CAKE MIX CHEESE 4LB
3 lb COOKIE SUGAR 10 OZ #10
3/4 lb SUGAR; GRANULATED 10 LB
8 3/4 lb PIE FIL PEACHES #10

STEP 1. OMIT STEPS 1-9. PREPARE CHEESECAKE, VARIATION 1 (SEE RECIPE NO.
G03501). USE 8 LB 12 OZ (1/4 - NO. 10 CAN) CANNED PREPARED PEACH PIE
FILLING
IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE
CAKE PIE, VARIATION 2, SPREAD ABOUT 1 1/4 CUP FILLING OVER EACH PIE.
STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9.
Recipe Number: G03510

SERVING SIZE: 1 PIECE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.