Pineapple crunch
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | WATER |
| 1 | pounds | BUTTER PRINT SURE |
| 13⅔ | pounds | PINEAPPLE CHUNK #10 |
| 6 | tablespoons | LEMON FRESH |
| 6 | ounces | STARCH EDIBLE CORN |
| 5 | pounds | CAKE MIX YELLOW #10 |
| 1 | pounds | COCONUT SWEETNED PRE |
| 3⅛ | pounds | SUGAR; GRANULATED 10 LB |
| ½ | teaspoon | SALT TABLE 5LB |
Directions
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 3½ 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 ¾ 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, .