| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; BOILING |
| 1 |
qt |
WATER; COLD |
| 4 |
lb |
LETTUCE FRESH |
| 12 7/8 |
lb |
PIE FIL CHERRY #10 |
| 3 |
lb |
DSRT PWD CHERRY #2 1/2 |
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-G-1.
2. DISSOLVE GELATIN IN BOILING WATER; ADD CANNED, DARK SWEET PITTED
CHERRIES
AND JUICE.
3. ADD COLD WATER; MIX WELL.
4. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.
5. CHILL UNTIL SLIGHTLY THICKENED. STIR.
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: IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: M02801
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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