Jellied Cranberry and Pineapple Salad
M.Salads, Salad Dressings, and Relishes No.024
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Sqaure|
|------------------------------------------------------------------------------|
|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare lemons |
| | | | and lettuce as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 6LB 13OZ| 3.00 Qrt | 2. Drain pineapple; reserve |
| | | | juice for use in Step 5 and |
| | | | pineapple for use in Step |
| | | | 7. |
|--------------------|----------|----------|-----------------------------------|
|Cranberry Sauce | 7LB 5OZ| 3.00 Qrt | 3. Using wire whip, beat |
| | | | cranberry sauce at medium |
| | | | speed until smooth. Set aside |
| | | | for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 3.00 Qrt | 4. Add gelatin to boiling water; |
|Dessert Powder, Gela| 3LB | 1.75 Qrt | stir until dissolved. Add |
|tin, Cherry | | | cranberry sauce ; mix well. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.00 Gal | 5. Add cold water and reserved |
|Lemon Juice | | 1.00 Cup | juice, lemon juice, and rind; |
|Lemon Rind | | 2.00 Tbsp| mix well. |
| | | | 6. Pour about 1 gal gelatin |
| | | | mixture into each pan; chill |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 8OZ| 2.00 Cup | 7. Add about 1 qt pineapple & |
| | | | 2/3 cup nuts to gelatin |
| | | | mixture in each pan; stir |
| | | | to distribute evenly. |
| | | | 8. Chill until firm. Cut 5 by 7. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 9. Place 1 lettuce leaf on each |
| | | | serving dish; add gelatin |
| | | | square. Cover; refrigerate |
| | | | until ready to serve. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1: 1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup
juice and 4 lb 5 oz fresh lettuce will yield 4 lb trimmed
lettuce.
2. In Step 2, 7-No. 300 cn canned cranberry sauce may be used.
3. In Step 4, dessert powder, gelatin, raspberry may be used.
4. Other sizes and types of pans may be used. See Recipe A-25.