| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER |
| 1 |
ga |
WATER; COLD |
| 2 |
cn |
PEACHES HALVES #2 1/2 |
| 4 |
lb |
LETTUCE FRESH |
| 3 |
lb |
DSRT PWD CHERRY #2 1/2 |
| 1 |
ts |
NUTMEG GROUND |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 1/2 |
ts |
CLOVES GROUND |
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. COMBINE CANNED PEACES, QUARTERS OR SLICES, UNDRAINED; CINNAMON,
NUTMEG, A
CLOVES.
3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FORM HEAT.
4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.
5. ADD COLD WATER; MIX WELL.
6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.
7. CHILL UNTIL SLIGHTLY THICKENED. STIR.
8. CHILL UNTIL FIRM. CUT 5 BY 7.
9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: M02802
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.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”