Yield: 100 Servings
Measure | Ingredient |
---|---|
1¼ quart | WATER; WARM |
3 quarts | WATER; BOILING |
6 pounds | COTTAGE CHEESE 5 LB |
13 ounces | MILK; DRY NON-FAT L HEAT |
6 13/16 pounds | PINEAPPLE CHUNK #10 |
4½ pounds | LETTUCE FRESH |
3 pounds | DSRT PWD ORANGE #2 1/2 |
2 pounds | SALAD DRESSING #2 1/2 |
1 tablespoon | SALT TABLE 5LB |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES.
2. DISSOLVE GELATIN AND SALT IN BOILING WATER.
3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING.
4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.
5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX.
6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN.
7. CHILL UNTIL FIRM. CUT 5 BY 5.
8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERAGE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IN STEP 2, 1 LB 1 OZ (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M03000
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .