| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | ga | WATER; BOILING |
| 1 | ga | WATER; COLD |
| 13 1/4 | lb | PEARS #10 |
| 4 | lb | LETTUCE FRESH |
| 3 | lb | DSRT PWD LIME #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. DRAIN PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES INTO 2 OR 3 PIECES; SET ASIDE FOR USE IN STEP 6. 3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. 4. ADD COLD WATER AND RESERVED JUICE; MIX WELL. 5. POUR EQUAL AMOUNT GELATIN MIXTTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 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. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M02502 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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