Recipe#378

Servings: YIELD: 100 Portions (3 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

3-No. 2 1/2 cn (4 lb 8 oz) dessert powder, gelatin base
1 gal. water, boiling
2 gal any reserved juice from canned fruit and water, cold

INSTRUCTIONS

Drain fruit; set aside. Dissolve gelatin in boiling water. Add cold liquids; stir to mix well. Pour about 1 gal into each pan. Chill until slightly thickened. Fold an equal quantity of fruit into gelatin in each pan. Chill until firm.