| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 100 | Servings | ||
INGREDIENTS
| 1 | ga | WATER; BOILING |
| 1 | ga | WATER; COLD |
| 13 1/2 | lb | FRUIT COCKTAIL #10 |
| 3 | c | LEMON FRESH |
| 4 | lb | LETTUCE FRESH |
| 1 | lb | NUTS MIX SHELL #10 |
| 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 NO. MG0100. 2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 6. 3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. 4. ADD COLD WATER, RESERVED JUICE AND LEMON JUICE; MIX WELL. 5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 6. ADD EQUAL AMOUNT FRUIT COCKTAIL AND NUTS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY. 7. CHILL UNTIL FIRM. CUT 5 BY 7. 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 4 LB 8 OZ LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS JUICE. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M02600 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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