| 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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