Jones Zylon's reusable nylon SPOONDLE does heavy duty in the correctional food service kitchen. It can't be beat for portion control and durability. It was designed by correctional food service managers for Jones Zylon, and we invite you to test it out with a recipe in the Jones Zylon recipe archive of "Cooking for a Crowd" calendars.PINEAPPLE SALAD*Yield: 50Portion Size: 4 oz. Spoondle 5 cups pineapple juice1 cup sugar1 cup flour10 eggs (beaten)2 #10 cans of pineapple chucks (drained)5 lb. mini marshmallows2 ½ lb. shredded mild cheddar cheeseCook pineapple juice, sugar, flour, and eggs together until thick. Stir constantly. Pour thickened sauce over the pineapple chunks, mini marshmallows, and shedded cheese. Mix well. Chill 2 hours before serving.*This recipe, submitted by Diane Kirkpatrick, Green County Detention Center, Greenville, TN, was published in the 2007 Jones Zylon calendar.
