INGREDIENTS

INSTRUCTIONS

1.  COMBINE PINEAPPLE AND BUTTER OR MARGARINE. HEAT TO A BOIL.
REMOVE FROM HEAT.
2.  COMBINE SUGAR, STARCH, AND SALT IN DRY MIXER BOWL. MIX AT LOW
SPEED UNTIL BLENDED.
3.  ADD TO PINEAPPLE MIXTURE; STIR UNTIL SMOOTH.
4.  COOL SLIGHTLY BEFORE USING.
NOTE:  1.  THIS FILLING MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE CARD D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP.  IN STEP 1, IF
FILLING IS TO BE COOKED IN SWEET DOUGH PRODUCT, MELT BUTTER OR MARGARINE;
COMBINE WITH PINEAPPLE. DO NOT HEAT. ADD REMAINING INGREDIENTS. OMIT
STEP 4.
NOTE:  2.  FOR CAKES USE 3 QUARTS PER SHEET CAKE OR 2 CUPS PER 9-INCH
LAYER CAKE.
Recipe Number: G03700
SERVING SIZE: 1/4 CUP
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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