Recipe - Jellied Pineapplecottage

1 One fourth qt WATER; WARM
3 qt WATER; BOILING
6 pound COTTAGE CHEESE 5 LB
13 ounce MILK; DRY NONFAT L HEAT
6 13/16 pound PINEAPPLE CHUNK #10
4 One half pound LETTUCE FRESH
3 pound DSRT PWD ORANGE #2 1/2
2 pound SALAD DRESSING #2 1/2
1 tablespoon SALT TABLE 5LB

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

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD
MGUIDELINES.

2. DISSOLVE GELATIN AND SALT IN BOILING WATER.

3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING.

4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX
WELL.

5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX.

6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN.

7. CHILL UNTIL FIRM. CUT 5 BY 5.

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

NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 2. IN STEP 2, 1 LB 1 OZ (1NO. 10 CN) CANNED DEHYDRATED COTTAGE
CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M03000

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.