| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | WATER, BOILING |
| 1 1/4 | gl | WATER, COLD |
| 2 1/2 | lb | ORANGES FRESH |
| 2 | lb | CELERY FRESH |
| 3 3/4 | lb | CRANBERRY SAUCE, #10 |
| 4 | lb | LETTUCE FRESH |
| 1 3/4 | lb | SUGAR, GRANULATED 10 LB |
| 3 | lb | DSRT PWD ORANGE #2 1/2 |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. ADD COLD WATER; MIX WELL. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL. GRIND ORANGES. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY. CHILL UNTIL FIRM. CUT 5 BY 7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 3 LB 15 OZ FRESH CRANBERRIES A.P. WILL YIELD 3 LB 12 OZ CRANBERRIES; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY; 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, DESSERT POWDER, GELATIN, RASPBERRY, MAY BE USED. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. Recipe Number: M02300 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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“A lot of kneeling will keep you in good standing.”
Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.6mg
Potassium: 64.7mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 9.4g
Protein: <1g