CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
1 |
ga |
WATER; BOILING |
2 |
qt |
WATER; COLD |
6 |
lb |
ORANGES FRESH |
6 13/16 |
lb |
PINEAPPLE CHUNK #10 |
1 |
qt |
JUICE ORANGE 32 OZ FZ |
4 |
lb |
LETTUCE FRESH |
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 FRUIT AND LETTUCE AS DIRECTED ON RECIPE
NO. MG0100.
2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.
4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY
THICKENED.
5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE 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: 8 LB 7 OZ FRESH ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02501
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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