Perfection Salad M.Salads, Salad Dressings, and Relishes No.036
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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 salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB | 1.75 Qrt | 2. Dissolve gelatin and salt in |
|tin, Lemon | | | boiling water. |
|Boiling Water | | 3.00 Qrt | 3. Add cold water and vinegar; |
|Salt | | 2.25 Tspn| mix well. |
|Cold Water | | 1.00 Gal | 4. Pour about 3 qt into each pan. |
|Vinegar, White | | 1.00 Cup | 5. Chill until slightly |
| | | | thickened. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 1LB 8OZ| 2.25 Qrt | 6. Combine cabbage, carrots, |
|Carrots, Diced | 6OZ| 1.33 Cup | celery, peppers, and |
|Celery | 2LB | 1.50 Qrt | pimientos. |
|Peppers, Sweet | 8OZ| 1.50 Cup | 7. Add about 1 1/2 qt vegetables |
|Pimiento | 7OZ| 1.00 Cup | to gelatin 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 14 oz fresh cabbage A.P. will yield 1 lb 8
oz finely shredded cabbage. 9 oz fresh carrots A.P. will
yield 6 oz finely chopped carrots.
2. In Step 1, 10 oz fresh sweet peppers A.P. will yield 8 oz
finely chopped sweet peppers. 4 lb 5 oz fresh lettuce A.P.
will yield 4 lb trimmed lettuce.
3. In Step 6, 1-7 oz cn canned pimientos may be used.