| 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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