Jellied Fruit Salad M.Salads, Salad Dressings, and Relishes No.025
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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 salad |
| | | | fruit and lettuce as directed |
| | | | on Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Apricots, Canned | 6LB 12OZ| 3.00 Qrt | 2. Drain apricots; reserve juice |
| | | | for use in Step 4. Cut apri- |
| | | | cots in half; set aside for |
| | | | use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 3.00 Qrt | 3. Add gelatin to boiling water; |
|Dessert Powder, Gela| 3LB | 1.75 Qrt | stir until dissolved. |
|tin, Orange | | | 4. Add cold water and reserved |
|Cold Water | | 1.25 Gal | juice; mix well. |
| | | | 5. Pour about 3 qt gelatin |
| | | | mixture into each pan; chill |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Apples | 1LB 8OZ| 1.50 Qrt | 6. Add equal amounts of apricots, |
|Bananas | 2LB | 6.67 Cup | apples, and bananas to gelatin |
| | | | mixture in each pan; stir to |
| | | | distribute evenly. |
|--------------------|----------|----------|-----------------------------------|
|Marshmallows | 1LB | 2.25 Qrt | 7. Sprinkle 3 cups marshmallows |
| | | | over mixture in each pan. |
| | | | 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. |
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NOTE: 1. In Step 1: 1 lb 12 oz fresh eating apples A.P.(6 apples)will
yield 1 lb 8 oz unpared diced apples.3 lb 1 oz fresh bananas
A.P. (6 to 9) bananas will yield 2 lbs sliced bananas.
2. In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
3. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. JELLIES ORANGE SALAD: Follow Step 1.In Step 2, omit apricots
Follow Step 3. In Step 4, reduce cold water to 3 qt & add 1-
32 oz cn orange juice, frozen, concentrate, & 6 lb 13 oz (1-
No. 10 cn) canned crushed pineapple, undrained. Follow Step
5. In Step 6, omit apples and bananas; CONTINUED.
2. VARIATION 1 CONTINUED: Add 6 lb (1 gal) peeled orange slices
cut into halves (8 lb 7 oz A.P.). Omit Step 7. Follow
Steps 8 and 9.
3. JELLIED PEAR SALAD: Follow Step 1. In Step 2, omit apricots.
Use 13 lb 4 oz (2-No. 10 cn) canned pear halves, quarters or
slices. (Slice pear halves into 2 or 3 pieces). In Step 3,
use dessert powder, gelatin, lime, lemon, or raspberry.
Follow Steps 4 & 5. Omit Steps 6 & 7. Follow Steps 8 & 9.
4. JELLIED PINEAPPLE, PEAR & BANANA SALAD: Follow Step 1. In
Step 2, omit apricots. Use 6 lb 12 oz (1-No. 10 cn) drained
canned pineapple chunks or tidbits & 6 lb 10 oz(1-No. 10 cn)
drained, canned pear halves, quarters or slices. (Slice pear
halves into 6 pieces). CONTINUED ON VARIATION 5.
5. VARIATION 4 CONTINUED: In Step 3, use dessert powder,
gelatin, strawberry, raspberry, or cherry. Follow Steps
4 and 5. Omit apples in Step 6. Follow Steps 7 through 9.
6. JELLIED STRAWBERRY SALAD: Follow Step 1. In Step 2, omit
apricots.In Step 3, use dessert powder, gelatin, strawberry.
In Step 4, reduce cold water to 3 qt & add 6 lb (3 qt) part-
ially thawed strawberries, 3 lb 6 oz (1/2-No. 10 cn) canned
crushed pineapple, undrained and CONTINUED.
7. VARIATION 6 CONTINUED: 2 lb (1 qt) thinly sliced
bananas (3 lb 1 oz A.P.), stir to distribute evenly.
Follow Step 5. Omit Steps 6 and 7. Follow Steps 8 and 9.