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Recipe Archives

Pineapple Filling (Cornstarch) for 100


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Servings: 3 1/4 Quarts

3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed1/4 cup (2 oz) butter or
margarine, melted
1 3/4 cups (12 oz) sugar, granulated
1/2 teaspoon salt
3/4 cup (4 oz) cornstarch
3/4 cup water, cool

Add sugar and salt to pineapple and butter or margarine. Dissolve cornstarch in cool
water; add while stirring to hot pineapple mixture; bring to a boil; cook until
thickened and clear.

NOTE:
Omit heating, if filling is to be cooked in sweet dough product.

This filling may be used for sweet dough products or for cakes (3 quarts per sheet
cake or 2 cups per 8-inch layer cake).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.