CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
3 |
qt |
WATER; BOILING |
1 |
ga |
WATER; COLD |
3 1/2 |
lb |
CARROTS FRESH |
6 13/16 |
lb |
PINEAPPLE CHUNK #10 |
4 |
lb |
LETTUCE FRESH |
3 |
lb |
DSRT PWD LIME #2 1/2 |
1 |
c |
VINEGAR CIDER |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2" STEAM TABLE
1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1.
2. DISSOLVE GELATIN IN BOILING WATER.
3. ADD COLD WATER AND VINEGAR; MIX WELL.
4. POUR ABOUT 2 1/2 QT INTO EACH PAN.
5. CHILL UNTIL SLIGHTLY THICKENED.
6. COMBINE CARROTS AND PINEAPPLE DRAINED.
7. ADD CARROT-PINEAPPLE MIXTURE TO GELATIN IN EACH PAN.
8. CHILL UNTIL FIRM. CUT 5 BY 7.
9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER;
REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: IN STEP 1: 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 3 LB 8 OZ FINELY
CHOPPED CARROTS.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: M03601
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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