Jellied Cranberry and Orange SaladM.Salads, Salad Dressings, and Relishes No.023
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|Yield: 100 Portions Each Portion: 1 Square|
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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 salad |
| | | | fruits and vegetables 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, Orange | | | 3. Add cold water; mix well. |
|Cold Water | | 1.25 Gal | 4. Pour about 3 qt gelatin mix- |
| | | | ture into each pan; chill |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Cranberries | 3LB 12OZ| 3.75 Qrt | 5. Grind cranberries. Set aside |
| | | | for use in Step 8. |
|--------------------|----------|----------|-----------------------------------|
|Oranges | 2LB 8OZ| 6.00 EA | 6. Quarter oranges; remove seeds. |
| | | | Do not peel. |
| | | | 7. Grind oranges. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 2LB | 1.50 Qrt | 8. Combine cranberries, ground |
|Sugar, Extra Fine Gr| 1LB 12OZ| 1.00 Qrt | oranges, celery, and sugar; |
|anulated | | | mix well. |
| | | | 9. Add about 2 qt cranberry |
| | | | mixture to gelatin in each |
| | | | pan; stir to distribute |
| | | | evenly. |
| | | |10. Chill until firm. Cut 5 by 7. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | |11. 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: 3 lb 15 oz fresh cranberries A.P. will yield 3 lb
12 oz cranberries. 2 lb 12 oz fresh celery A.P. will yield
2 lb finely chopped celery.
2. In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
3. In Step 2, dessert powder, gelatin, raspberry, may be used.
4. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. JELLIED CRANBERRY & ORANGE SALAD (CANNED CRANBERRY SAUCE):
Follow Steps 1 thru 4. Omit Step 5. Follow Steps 6 & 7. Use
7 lb (1-No.10 cn) canned Cranberry Sauce (whole or jellied);
beat w/wire whip till smooth.In Step 8,omit sugar; add whip-
ped cran.sauce to other ingredients. Follow Steps 9 - 11.