Recipe#800

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 qt. (2 lb 8 oz or 1 2/3-No. 2 1/2 cn dessert powder, gelatin, lemon
3 qt. water, boiling
2 1/4 tsp. salt
2 qt. water, cold
1 cup vinegar
2 3/4 qt. (3 lb 8 oz) carrots, fresh, finely diced or grated
3 qt. (1-No. 10 cn) pineapple, canned, crushed
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Dissolve gelatin and salt in 3 qt boiling water. Add 2 qt cold water and vinegar; mix well. Pour 2 qt into each pan. Chill until slightly thickened. Combine carrots and pineapple. Add 2 qt mixture to gelatin in each pan; stir to distribute evenly. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE: 4 lb 8 oz fresh carrots A.P. will yield 3 lb 8 oz finely diced carrots.