| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | WATER; BOILING |
| 1 | ga | WATER; COLD |
| 1 | lb | ONION GREEN FRESH |
| 2 | lb | CUCUMBERS FRESH |
| 2 | oz | PIMENTOS 7 OZ |
| 4 | lb | LETTUCE FRESH |
| 3 | lb | DSRT PWD LIME #2 1/2 |
| 1 | c | VINEGAR CIDER |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN 1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1. 2. DISSOLVE GELATIN IN BOILING WATER. 3. ADD COLD WATER AND VINEGAR; MIX WELL. 4. POUR ABOUT 2 3/4 QT INTO EACH PAN. 5. CHILL UNITL SLIGHTLY THICKENED. 6. COMBINE CUCUMBERS, ONIONS, AND PIMENTOS. 7. ADD ABOUT 1 1/2 QT VEGETABLES TO GELATIN IN EACH PAN. 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: 1. IN STEP 1: 2 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB DICED, UNPARED CUCUMBERS. 1 LB 3 OZ FRESH ONIONS A.P. WILL YIELD 1 LB FINELY, CHOPPED ONIONS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 2. IN STEP 6, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. Recipe Number: M03602 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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