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" STEAM TABLE 1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1. 2. DISSOLVE GELATIN IN BOILING WATER. 3. ADD COLD WATER AND VINEGAR; MIX WELL. 4. POUR ABOUT 2 1/2 QT INTO EACH PAN. 5. CHILL UNTIL SLIGHTLY THICKENED. 6. COMBINE CARROTS AND PINEAPPLE DRAINED. 7. ADD CARROT-PINEAPPLE MIXTURE TO GELATIN IN EACH PAN. 8. CHILL UNTIL FIRM. CUT 5 BY 7. 9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. : NOTE: IN STEP 1: 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 3 LB 8 OZ FINELY CHOPPED CARROTS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M03601 SERVING SIZE: 1 SQUARE ( From the (actually used today!). Downloaded from G Internet, G Internet.
