Recipe - Jellied Fruit Cocktail Sa

1 ga WATER; BOILING
1 ga WATER; COLD
13 One half pound FRUIT COCKTAIL #10
3 cup LEMON FRESH
4 pound LETTUCE FRESH
1 pound NUTS MIX SHELL #10
3 pound DSRT PWD STRAWBERRY

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN

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

2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE
IN STEP 6.

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

4. ADD COLD WATER, RESERVED JUICE AND LEMON JUICE; MIX WELL.

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

6. ADD EQUAL AMOUNT FRUIT COCKTAIL AND NUTS TO GELATIN MIXTURE IN 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;
REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 4 LB 8 OZ LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS
JUICE. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02600

SERVING SIZE: 1 SQUARE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.