| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | WATER; BOILING |
| 1 1/4 | ga | WATER; COLD |
| 4 | lb | LETTUCE FRESH |
| 10 | lb | BANANAS FRESH |
| 3 | lb | DSRT PWD STRAWBERRY |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE M-G-1. 2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. 3. ADD COLD WATER; MIX WELL. 4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 5. ADD ABOUT 1/3 OF SLICED BANANAS TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY. 6. CHILL UNTIL FIRM. CUT 5 BY 7. 7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 2, 15 LB 6 OZ FRESH BANANAS A.P. (30 TO 40 BANANAS WILL YIELD 10 LB PEELED SLICED BANANAS). 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: M02200 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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