| CHERRY TARTS | ||||||||
| Makes 100 servings. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Cherries, canned | 2 – # 10 cans | |||||||
| Flour | 1 ½ cups | |||||||
| Sugar | 3 lbs. | 1 ½ qts.(or 6 cups) | ||||||
| Butter | ½ lb. | 1 cup | ||||||
| Graham crackers | 3 lbs. | 1 gal. | ||||||
| Butter or margarine | 2 lbs. | 1 qt. (or 4 cups) | ||||||
| Whipped Topping –RECIPE FOR WHIPPED TOPPING) or, use Whipped Topping Mixes – enough to make for 200 | ||||||||
| DIRECTIONS: | ||||||||
| 1. Put cherries in a larger sauce pan and bring to a boil. | ||||||||
| 2. Mix sugar and flour together; add to the boiling cherries. Stir until thick. | ||||||||
| 3. Cool in refrigerator overnight. | ||||||||
| 4. Make graham cracker crust blending graham crackers and butter, and press into pans, 12” x 20” x 2”. | ||||||||
| 5. Prepare Whipped Topping for 200, (RECIPE FOR WHIPPED TOPPING). Use ½ topping to each pan. Spread topping over crust. Then spread cooled cherries over the topping. Store in refrigerator until used. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories. | 218 | Iron | 1.39 Mg | Protein. | 1.63 G | 2.99% | ||
| Cholesterol | 0 Mg | Calcium | 11.95 Mg | Carbohydrates. | 30.66 G | 56.19% | ||
| Sodium | 87 Mg | Vitamin A | 133 RE | Total Fat . | 10.51 G | 43.34% | ||
| Fiber | 1.06 G | Vitamin C | 1.21 Mg | Saturated Fat. | 1.91 G | 7.90% | ||