Rainbow Pie I.Desserts (Pastry and Pies) No.044
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|Yield: 100 Portions Each Portion: 1/8 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |13.00 EA | 1. See Recipe No. I-2. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 1LB 8OZ| | 2. Dissolve ea flavor of gelatin |
|tin, Orange | | | separately in 3 qt boiling |
|Dessert Powder, Gela| 1LB 8OZ| | water. Pour ea flavor into a |
|tin, Raspberry | | | 12 by 20-in steam table pan. |
|Dessert Powder, Gela| 1LB 8OZ| | ...CONTINUED. |
|tin, Lime | | | 3. Refrigerate until very firm. |
|Boiling Water | | 2.25 Gal | Cut into 1/2-inch cubes for |
| | | | use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple Juice | | 2.00 Qrt | 3. Heat pineapple juice to |
|Dessert Powder, Gela| 1LB 8OZ| | boiling; add lemon gelatin and |
|tin, Lemon | | | sugar. Stir to dissolve. Re- |
|Sugar, Extra Fine Gr| 12OZ| 1.75 Cup | frigerate till slightly thick- |
|anulated | | | ened, but not firm. |
| | | | 4. Set aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 5.50 Cup | 4. Pour cold water into chilled |
|Dessert Topping | 1LB 8OZ| 1.50 Qrt | mixer bowl; add topping & milk |
|Milk, Non Fat, Dry, | 5OZ| 1.13 Cup | Using whip, beat @ low speed |
|Milk Powder | | | 3 min or till well blended. |
| | | | CONTINUED. |
| | | | 5. Scrape down bowl & whip. Whip |
| | | | at high speed 5 to 10 min or |
| | | | till stiff peaks are formed. |
| | | | 6. Fold thickened lemon gelatin |
| | | | mixture into whipped topping. |
| | | | Mix carefully until well |
| | | | blended. |
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NOTE: 1. In Step 1, pie crust, preformed, graham cracker may be used.
2. In Step 4, 5 bl 4 oz (3/4-No. 10 cn) canned topping, dessert
and bakery products, frozen may be used for all ingredients.