Recipe - Pineapple Syrup Glaze

2 cup JUICE; PINEAPPLE #3
Three fourths cup SYRUP; IMIT MAPLE, #10
One half pound SUGAR; GRANULATED 10 LB

1. COMBINE FRUIT JUICE, SYRUP AND SUGAR. BRING TO A BOIL; BOIL ABOUT
5 MINUTES, STIRRING CONSTANTLY.

2. BRUSH WARM GLAZE OVER ROLLS OR COFFEE CAKES IMMEDIATELY AFTER BAKING.

NOTE: 1. THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. DG7, GUIDE FOR SWEET DOUGH MAKE UP.

NOTE: 2. OTHER CANNED JUICES SUCH AS ORANGE, APPLE (OR JUICE DRAINED
FROM CANNED FRUITS) MAY BE USED FOR PINEAPPLE JUICE.

Recipe Number: D04500

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.