Jellied Spiced Cherry Salad M.Salads, Salad Dressings, and Relishes No.028
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Square|
|------------------------------------------------------------------------------|
|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | lettuce as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 12LB 14OZ| 1.50 Gal | 2. Combine cherries and juice |
|Cold Water | | 1.00 Qrt | with water, brown sugar, |
|Sugar, Brown, #10 | 1LB 8OZ| 1.00 Qrt | cinnamon, nutmeg, and cloves. |
|Cinnamon | | 1.00 Tbsp| 3. Heat to boiling; reduce heat; |
|Nutmeg, Ground | | 1.00 Tspn| simmer 5 minutes. Remove |
|Cloves, Ground | | 0.50 Tspn| from heat. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB | 1.75 Qrt | 4. Dissolve gelatin in hot |
|tin, Cherry | | | cherry mixture. |
|Cold Water | | 1.00 Gal | 5. Add cold water; mix well. |
| | | | 6. Pour about 1 gal mixture into |
| | | | each pan. |
| | | | 7. Chill until slightly |
| | | | thickened. Stir. |
| | | | 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, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
2. In Step 2, 11 lb frozen, red tart, pitted cherries and 1 qt
water may be used for canned cherries.
3. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. JELLIED SPICED BLACK CHERRY SALAD: Follow Step 1. Omit Steps
2 and 3. In Step 4, dissolve gelatin in 1 gal boiling water.
Add 13 lb 8 oz (2-No. 10 cn) canned, dark sweet pitted
cherries and juice. In Step 5, use 1 qt cold water. Follow
Steps 6 through 9.
2. JELLIES SPICED PEACH SALAD: Follow Step 1. In Step 2, omit
cherries and sugar. Use 13 lb 8 oz (2-No. 10 cn) canned
peaches, quarters or slices; undrained; add to remaining
ingredients. Follow Steps 3 through 9.