Jellied pineapple/cottage

100 Servings

Quantity 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, .

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