• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Selection of Fresh Cucumbers

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

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.



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