| 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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