Jellied Pineapple and Cottage Cheese Salad
                                  M.Salads, Salad Dressings, and Relishes No.030
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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        |
|                    |          |          |    lettuce as directed on Recipe  |
|                    |          |          |    Card M-G-1.                    |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water       |          | 3.00 Qrt | 2. Dissolve gelatin and salt in   |
|Dessert Powder, Gela|  3LB     | 1.75 Qrt |    boiling water.                 |
|tin, Strawberry     |          |          |                                   |
|Salt                |          | 1.00 Tbsp|                                   |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |      13OZ| 2.88 Cup | 3. Reconstitute milk. Combine     |
|Milk Powder         |          |          |    milk and Salad Dressing.       |
|Warm Water          |          | 1.25 Qrt |                                   |
|Dressings, Salad    |  2LB     | 1.00 Qrt |                                   |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned   |  6LB 13OZ| 3.00 Qrt | 4. Add Salad Dressing mixture     |
|                    |          |          |    and undrained pineapple to     |
|                    |          |          |    gelatin; mix well.             |
|--------------------|----------|----------|-----------------------------------|
|Cottage Cheese      |  6LB     | 3.00 Qrt | 5. Fold in cottage cheese. Do not |
|                    |          |          |    overmix.                       |
|                    |          |          | 6. Pour about 1 gal gelatin       |
|                    |          |          |    mixture into each pan.         |
|                    |          |          | 7. Chill until firm. Cut 5 by 7.  |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             |  4LB     |          | 8. 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, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb     
          trimmed lettuce.                                            
       2. In Step 4, 1 lb 1 oz (1-No. 10 cn) canned dehydrated cottage
          cheese may be used. Rehydrate according to instructions on  
          container.