Recipe - Pineapple Crunch

1 One half qt WATER
1 pound BUTTER PRINT SURE
13 2/3 pound PINEAPPLE CHUNK #10
6 tablespoon LEMON FRESH
6 ounce STARCH EDIBLE CORN
5 pound CAKE MIX YELLOW #10
1 pound COCONUT SWEETNED PRE
3 1/8 pound SUGAR; GRANULATED 10 LB
One half teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH 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 3 One half 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 Three fourths 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 (2NO. 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, http://www.erols.com/hosey.