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Suggest a better descriptionPAN: 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
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.1mg | 1 % | |
Potassium 87.3mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.4g | ||
Protein 0.4g | 1 % | |
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: 10
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