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Jellied Orange Salad

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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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