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, .

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