Jellied banana salad

100 Servings

Ingredients

Quantity Ingredient
3 quarts WATER; BOILING
1¼ gallon WATER; COLD
4 pounds LETTUCE FRESH
10 pounds BANANAS FRESH
3 pounds DSRT PWD STRAWBERRY

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE M-G-1.

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

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. ADD ABOUT ⅓ OF SLICED BANANAS TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 2, 15 LB 6 OZ FRESH BANANAS A.P. (30 TO 40 BANANAS WILL YIELD

10 LB PEELED SLICED BANANAS). 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: M02200

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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