Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. 2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED. 3. ADD COLD WATER; MIX WELL. 4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 5. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL. 6. GRIND ORANGES. 7. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL. 8. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY. 9. CHILL UNTIL FIRM. CUT 5 BY 7. 10. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 3 LB 15 OZ FRESH CRANBERRIES A.P. WILL YIELD 3 LB 12 OZ CRANBERRIES; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY; 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, DESSERT POWDER, GELATIN, RASPBERRY, MAY BE USED. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. Recipe Number: M02300 SERVING SIZE: 1 SQUARE From the (actually used today!). Downloaded from G Internet, G Internet.
