Jellied pineapple, pear,

Yield: 100 Servings

Measure Ingredient
1 gallon WATER; BOILING
1 gallon WATER; COLD
6¾ pounds PINEAPPLE SLICED #10
6⅝ pounds PEARS #10
4 pounds LETTUCE FRESH
3 pounds DSRT PWD STRAWBERRY

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

2. DRAIN PINEAPPLE AND PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES IN TO 6 PIECES; SET ASIDE FOR USE IN STEP 6.

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

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

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

6. ADD EQUAL AMOUNTS OF PINEAPPLE, PEARS, AND BANANAS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

7. SPRINKLE EQUAL AMOUNT MARSHMALLOWS OVER MIXTUURE 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: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02503

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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