| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
WATER |
| 1 |
lb |
BUTTER PRINT SURE |
| 13 2/3 |
lb |
PINEAPPLE CHUNK #10 |
| 6 |
tb |
LEMON FRESH |
| 6 |
oz |
STARCH EDIBLE CORN |
| 5 |
lb |
CAKE MIX YELLOW #10 |
| 1 |
lb |
COCONUT SWEETNED PRE |
| 3 1/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 1/2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY
AT LOW SPEED.
2. ADD TO SUGAR MIXTURE; BEAT AT LOW SPEED. SCRAPE BOWL; BEAT UNTIL
SMOOTH.
3. FOLD IN PINEAPPLE.
4. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE
LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.
5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL
CRUMBLY.
6. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.
7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 6 BY 9.
NOTE: 1. IN STEP 3, 13 LB 8 OZ (2-NO. 10 CN) CANNED PINEAPPLE CHUNKS OR
TIDBITS MAY BE USED.
NOTE: 2. IN STEP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
NOTE: 3. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.
NOTE: 4. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTD NUTS MAY BE USED FOR
COCONUT.
Recipe Number: J02700
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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