Selection Of Fresh Cucumbers Recipe
Yield: 1 TextRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9 pints.
A bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2
pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1-1/2
inches for gherkins and 4 inches for dills. Use odd-shaped and more
mature cucumbers for relishes and bread-and-butter style pickles.
======================================================= ===
* USDA Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master format courtesy of Karen Mintzias
Title: SELF FROSTING PINEAPPLE-COCONUT CAKE
Categories: Cakes, Snacks
Yield: 6 Servings
1 cn Crushed pineapple in syrup
-(8 3/4 oz can)
1/3 c Shorteing
1/2 c Sugar
1 ts Vanilla
1 Egg
1 1/4 c Flour (sifted all purpose)
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Coconut (flaked)
1/3 c Brown sugar
1/3 c Walnuts
3 tb Margarine or butter (melted)
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat
together shortening, sugar and vanilla. When creamy, beat in egg.
Sift together flour, baking powder and salt; add to creamed mixture
alternately with reserved syrup, beating after each addition.
Spread 1/2 of batter in greased and floured 8" round cake pan.
sprinkle with crushed pinapple. Cover with remaining batter.
in small bowl, combine coconut, brown sugar, walnuts and butter
sprinkle over batter.
Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done.
Cut into wedges and serve warm with ice cream.
From: The Omaha World Herald, (no date but the paper is yellowed,
must be about 1984 - 87) Shared 7/93
Source from luhu.jp
quarts; an average of 9 pounds is needed per canner load of 9 pints.
A bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2
pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1-1/2
inches for gherkins and 4 inches for dills. Use odd-shaped and more
mature cucumbers for relishes and bread-and-butter style pickles.
======================================================= ===
* USDA Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master format courtesy of Karen Mintzias
Title: SELF FROSTING PINEAPPLE-COCONUT CAKE
Categories: Cakes, Snacks
Yield: 6 Servings
1 cn Crushed pineapple in syrup
-(8 3/4 oz can)
1/3 c Shorteing
1/2 c Sugar
1 ts Vanilla
1 Egg
1 1/4 c Flour (sifted all purpose)
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Coconut (flaked)
1/3 c Brown sugar
1/3 c Walnuts
3 tb Margarine or butter (melted)
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat
together shortening, sugar and vanilla. When creamy, beat in egg.
Sift together flour, baking powder and salt; add to creamed mixture
alternately with reserved syrup, beating after each addition.
Spread 1/2 of batter in greased and floured 8" round cake pan.
sprinkle with crushed pinapple. Cover with remaining batter.
in small bowl, combine coconut, brown sugar, walnuts and butter
sprinkle over batter.
Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done.
Cut into wedges and serve warm with ice cream.
From: The Omaha World Herald, (no date but the paper is yellowed,
must be about 1984 - 87) Shared 7/93
Source from luhu.jp