| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | qt | WATER; WARM |
| 3 | qt | WATER; BOILING |
| 6 | lb | COTTAGE CHEESE 5 LB |
| 13 | oz | MILK; DRY NON-FAT L HEAT |
| 6 13/16 | lb | PINEAPPLE CHUNK #10 |
| 4 1/2 | lb | LETTUCE FRESH |
| 3 | lb | DSRT PWD ORANGE #2 1/2 |
| 2 | lb | SALAD DRESSING #2 1/2 |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES. 2. DISSOLVE GELATIN AND SALT IN BOILING WATER. 3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING. 4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL. 5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX. 6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN. 7. CHILL UNTIL FIRM. CUT 5 BY 5. 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERAGE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, 1 LB 1 OZ (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M03000 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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