Jellied Fruit Cocktail Salad M.Salads, Salad Dressings, and Relishes No.026
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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 |
| | | | lettuce as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Fruit Cocktail | 13LB 8OZ| 1.50 Gal | 2. Drain fruit cocktail; reserve |
| | | | juice for use in Step 4 and |
| | | | fruit 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 | | | 4. Add cold water, reserved |
|Cold Water | | 1.25 Gal | juice and lemon juice; mix |
|Lemon Juice | | 3.00 Cup | well. |
| | | | 5. Pour about 3 qt gelatin |
| | | | mixture into each pan; chill |
| | | | until slightly thickened. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 1LB | 1.00 Qrt | 6. Add about 2 qt fruit cocktail |
| | | | and 1 1/3 cups nuts to gelatin |
| | | | mixture in each pan; stir to |
| | | | distribute evenly. |
| | | | 7. Chill until firm. Cut 5 by 7. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 8. Place a lettuce leaf on each |
| | | | serving dish; add gelatin |
| | | | square. Cover; refrigerate |
| | | | until ready to serve. |
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NOTE: 1. In Step 1: 4 lb 8 oz lemons A.P. (18 lemons) will yield 3
cups juice. 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.
VARIATION
1. SHIMMERY FRUIT & VEGETABLE SALAD: Follow Steps 1 & 2. In
Step 3, use lemon gelatin. In Step 4, use 1 1/2 c. vinegar
for lemon juice. Follow Steps 5 & 6. In Step 6, omit nuts;
substitute 4 lb (2 gal) shredded lettuce (4 lb 5 oz A.P.),
12 oz (2 c.) finely chopped onions (13 oz A.P.) CONTINUED.
2. VARIATION 1 CONTINUED: and 2 tsp celery seed. Combine
2/3 gal vegetable mixture with 2 qt fruit cocktail; add to
each pan. Stir to distribute evenly. Follow Steps 7 and 8.