Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 9x13
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

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