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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3/4 c WATER; COOL
1/4 c BUTTER PRINT SURE
6 13/16 lb PINEAPPLE CHUNK #10
3/4 c STARCH EDIBLE CORN
3/4 lb SUGAR; GRANULATED 10 LB
1/2 ts SALT TABLE 5LB

INSTRUCTIONS

1.  ADD SUGAR AND SALT TO PINEAPPLE AND BUTTER OR MARGARINE.
2.  DISSOLVE CORNSTARCH IN COOL WATER; ADD TO HOT PINEAPPLE MIXTURE
WHILE STIRRING; BRING TO A BOIL; COOK UNTIL THICK AND CLEAR.
3.  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: G03701
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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