Name: Shimmery Fruit and Vegeta
Ingredients: 1 ga WATER; BOILING; 1 ga WATER; COLD; 13 1/2 lb PEACHES HALVES #2 1/2; 4 lb LETTUCE FRESH; 12 oz ONIONS DRY; 3 lb DSRT PWD LIME #2 1/2; 12 oz VINEGAR CIDER

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1	ga	WATER; BOILING
1	ga	WATER; COLD
13 1/2	lb	PEACHES HALVES #2 1/2
4	lb	LETTUCE FRESH
12	oz	ONIONS DRY
3	lb	DSRT PWD LIME #2 1/2
12	oz	VINEGAR CIDER

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  :
1.  TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED NO. MG0100.
2.  DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE
IN STEP 6.
3.  ADD LEMON GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
4.  ADD COLD WATER, RESERVED JUICE AND VINEGAR; MIX WELL.
5.  POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY
THICKENED.
6.  ADD EQUAL AMOUNT FRUIT COCKTAIL, LETTUCE, ONIONS AND CELERY SEED.
COMBINE EQUAL AMOUNT VEGETABLE MIXTURE WITH EQUAL AMOUNT FRUIT COCKTAIL;
ADD TO EACH PAN.  STIR TO DISTRIBUTE EVENLY.
7.  CHILL UNTIL FIRM.  CUT 5 BY 7.
8.  PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE.  COVER;
NOTE:  4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02601
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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