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
- 1 1/4 qt WATER; WARM
- 3 qt WATER; BOILING
- 6 lb COTTAGE CHEESE 5 LB
- 13 oz MILK; DRY NON-FAT L HEAT
- 6 13/16 lb PINEAPPLE CHUNK #10
- 4 1/2 lb LETTUCE FRESH
- 3 lb DSRT PWD ORANGE #2 1/2
- 2 lb SALAD DRESSING #2 1/2
- 1 tb SALT TABLE 5LB
Preparation
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-GUIDELINES. 2. DISSOLVE GELATIN AND SALT IN BOILING WATER. 3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING. 4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL. 5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX. 6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN. 7. CHILL UNTIL FIRM. CUT 5 BY 5. 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERAGE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, 1 LB 1 OZ (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M03000 SERVING SIZE: 1 SQUARE From the (actually used today!). Downloaded from G Internet, G Internet.
