Jellied fruit cocktail sa

Yield: 100 Servings

Measure Ingredient
1 gallon WATER; BOILING
1 gallon WATER; COLD
13½ pounds FRUIT COCKTAIL #10
3 cups LEMON FRESH
4 pounds LETTUCE FRESH
1 pounds NUTS MIX SHELL #10
3 pounds DSRT PWD STRAWBERRY

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER, RESERVED JUICE AND LEMON JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. ADD EQUAL AMOUNT FRUIT COCKTAIL AND NUTS TO GELATIN MIXTURE IN 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; REFRIGERATE UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 4 LB 8 OZ LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS JUICE. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02600

SERVING SIZE: 1 SQUARE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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