| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER; BOILING |
| 1 |
ga |
WATER; COLD |
| 6 |
oz |
CARROTS FRESH |
| 2 |
lb |
CELERY FRESH |
| 14 |
oz |
PIMENTOS 7 OZ |
| 1 1/2 |
lb |
CABBAGE WHITE FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 8 |
oz |
PEPPER SWT GRN FRESH |
| 3 |
lb |
DSRT PWD LIME #2 1/2 |
| 1 |
c |
VINEGAR CIDER |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
:
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. DISSOLVE GELATIN IN BOILING WATER.
3. ADD COLD WATER AND VINEGAR; MIX WELL.
4. POUR EQUAL AMOUNT INTO EACH PAN.
5. CHILL UNTIL SLIGHTLY THICKENED.
6. COMBINE CABBAGE, CARROTS, CELERY, PEPPERS AND PIMIENTOS.
7. ADD EQUAL AMOUNT 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.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 1 LB 14 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB 8 OZ
FINELY SHREDDED CABBAGE.
7 1/2 OZ FRESH CARROTS A.P. WILL YIELD 6 OZ FINELY
CHOPPED CARROTS.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY
DICED CELERY.
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ FINELY
CHOPPED PEPPERS.
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: M03600
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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