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Jellied Strawberry Salad

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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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