| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER; BOILING |
| 1 1/4 |
ga |
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
1. TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON
RECIPE CARD 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. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL.
6. GRIND ORANGES.
7. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL.
8. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO
DISTRIBUTE EVENLY.
9. CHILL UNTIL FIRM. CUT 5 BY 7.
10. 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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