Jellied strawberry salad

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; BOILING
2 quarts WATER; COLD
3⅜ pounds PINEAPPLE CHUNK #10
6 pounds STRAWBERRIES FZ
4 pounds LETTUCE FRESH
2 pounds BANANAS FRESH
3 pounds DSRT PWD STRAWBERRY

Directions

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

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

3. ADD COLD WATER AND THAWED STRAWBERRIES, PINEAPPLE UNDRAINED, AND SLICED BANANAS; STIR TO DISTRIBUTE EVENLY.

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

5. CHILL UNTIL FIRM. CUT 5 BY 7.

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

NOTE: 3 LB 1 OZ FRESH BANANAS A.P. WILL YIELD 2 LB THINLY SLICED BANANAS.

4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02504

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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