| 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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