Jellied pineapple/cottage
100 Servings
Ingredients
| 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 |
Directions
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, .