Jellied Banana Salad M.Salads, Salad Dressings, and Relishes No.022
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|Yield: 100 Portions Each Portion: 1 Sqaure|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | bananas and lettuce as |
| | | | directed on Recipe Card |
| | | | M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 3.00 Qrt | 2. Add gelatin to boiling water; |
|Dessert Powder, Gela| 3LB | 1.75 Qrt | stir until dissolved. |
|tin | | | 3. Add cold water; mix well. |
|Cold Water | | 1.25 Gal | 4. Pour about 3 qt gelatin |
| | | | mixture into each pan; chill |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 10LB | 5.50 Qrt | 5. Add about 1/3 of slices |
| | | | bananas to gelatin in each |
| | | | pan; stir to distribute |
| | | | evenly. |
| | | | 6. Chill until firm. Cut 5 by 7. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 7. Place 1 lettuce leaf on each |
| | | | serving dish; add gelatin |
| | | | square. Cover; refrigerate |
| | | | until ready to serve. |
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NOTE: 1. In Step 1: 15 lb 6 oz fresh bananas A.P. (30 to 40 bananas)
will yield 10 lb peeled, sliced bananas. 4 lb 5 oz fresh
lettuce A.P. will yield 4 lb trimmed lettuce.
2. Other sizes and types of pans may be used. See Recipe A-25.