Recipe#416

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1 1/2 qt. water
3-No. 2 1/2 cn (4 lb 8 oz) vanilla dessert powder, cooking type
9 3/4 qt. water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tbsp. vanilla (optional)
5 tbsp. orange rind, grated
6 lb oranges, sections (A.P. 12 oranges will yield 100 sections)

INSTRUCTIONS

Combine milk and dessert powder. Add water and stir until smooth. Stir mixture into hot water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn off heat. Add butter or margarine and vanilla. Stir until blended. Stir grated orange rind into vanilla pudding after removing from heat. Pour about 4 1/2 qt pudding into each pan. Cover; refrigerate until ready to serve. Garnish each portion with an orange section.

NOTE: 3 gal other types of milk may be substituted for nonfat dry milk and water. Omit butter.