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Golden Glow Salad

0
(0)
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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