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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
Yields
10 Servings
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