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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1. 2. COMBINE CHERRIES AND JUICE WITH WATER, BROWN SUGAR, CINNAMON, NUTMEG, AND CLOVES. 3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FROM HEAT. 4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE. 5. ADD COLDWATER; MIX WELL. 6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN. 7. CHILL UNTIL SLIGHLTY THICKENED. STIR. 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: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, 11 LB FROZEN, RED TART, PITTED CHERRIES AND 1 QT WATER MAY BE USED FOR CANNED CHERRIES. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. Recipe Number: M02800 SERVING SIZE: 1 SQUARE From the
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 35mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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