Usan Semb
1 c Crisco oil 1/2 c butter, melted 3 x lrg eggs 2 c sugar 2 1/2 c flour 2
ts cinnamon 2 ts baking soda 1 ts salt 2 ts vanilla 1 c Harvard beets 1/2 c
creamed cottage cheese 1 c crushed pineapple, drained 1 c chopped nuts 1/2
c coconut Mix together oil, butter, eggs, sugar. Add in flour, cinnamon,
soda, salt. Fold in vanilla, beets, cottage cheese, pineapple, nuts and
coconut. Pour into 9×13 inch pan. Bake at 350 for 40-45 minutes. Serve
with whipped cream. 9:29 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/22 9:32 AM TO:
JONI MORPHONIOS (SSBW98A) FROM: PAT COSTELLO (GVTJ37D) SUBJECT: RR SPONGE
CAKE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Yields
10 Servings