Pineapple Sauce K.Desserts (Sauces and Toppings) No.011
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB 12OZ| 1.50 Qrt | 1. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl; mix at low |
|Starch, Pregelatiniz| 5OZ| 1.13 Cup | speed until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.50 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 6LB 13OZ| 3.00 Qrt | 2. Drain pineapple; reserve juice |
| | | | for use in Step 3 and |
| | | | pineapple for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple Juice | | 3.25 Qrt | 3. Add liquids gradually to |
| | | | mixture while beating at low |
| | | | speed. Scrape down bowl. |
| | | | Continue mixing until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 12OZ| 1.50 Cup | 4. Add pineapple, butter or |
|Lemon Juice | | 0.75 Cup | margarine, lemon juice, and |
|Lemon Rind | | 1.50 Tspn| lemond rind; mix well. |
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NOTE: 1. In Step 1, 5oz (1 c.) cornstarch may be used for pregelatin-
ized starch. Combine sugar, starch and salt;add to liquid in
Step 3. Bring to a boil; (continued on Note 2)
2. Note 1 continued: cook 5 minutes or until thick and clear;
remove from heat. Follow Steps 3 and 4.
3. In Step 4, 1 lb lemons A.P.(4 lemons) will yield 3/4 cup
juice.
4. Sauce may be served over ice cream, puddings and plain
cake squares.