| 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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