| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | ga | WATER; BOILING |
| 2 | qt | WATER; COLD |
| 3 3/8 | lb | PINEAPPLE CHUNK #10 |
| 6 | lb | STRAWBERRIES FZ |
| 4 | lb | LETTUCE FRESH |
| 2 | lb | BANANAS FRESH |
| 3 | lb | DSRT PWD STRAWBERRY |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100. 2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. 3. ADD COLD WATER AND THAWED STRAWBERRIES, PINEAPPLE UNDRAINED, AND SLICED BANANAS; STIR TO DISTRIBUTE EVENLY. 4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 5. CHILL UNTIL FIRM. CUT 5 BY 7. 6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 3 LB 1 OZ FRESH BANANAS A.P. WILL YIELD 2 LB THINLY SLICED BANANAS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M02504 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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