Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1-1/2 quart water
3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, cooking type
9 3/4 quart water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tablespoon vanilla (optional)
5 tablespoon orange rind, grated
6 lb oranges, sections (A.P. 12 oranges will yield 100 sections)
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 quart pudding into
each pan. Cover; refrigerate until ready to serve. Garnish each portion with an orange
section.
NOTE:
3 gallon other types of milk may be substituted for nonfat dry milk and water. Omit butter.