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, .

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