Shimmery fruit and vegeta
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER; BOILING |
| 1 | gallon | WATER; COLD |
| 13½ | pounds | PEACHES HALVES #2 1/2 |
| 4 | pounds | LETTUCE FRESH |
| 12 | ounces | ONIONS DRY |
| 3 | pounds | DSRT PWD LIME #2 1/2 |
| 12 | ounces | VINEGAR CIDER |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :
1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED NO. MG0100.
2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 6.
3. ADD LEMON GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
4. ADD COLD WATER, RESERVED JUICE AND VINEGAR; MIX WELL.
5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
6. ADD EQUAL AMOUNT FRUIT COCKTAIL, LETTUCE, ONIONS AND CELERY SEED.
COMBINE EQUAL AMOUNT VEGETABLE MIXTURE WITH EQUAL AMOUNT FRUIT COCKTAIL; ADD TO 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; NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
Recipe Number: M02601
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .