Recipe#804

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

7 1/2 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, orange
3 qt. water, boiling
1 1/4 gal water, cold
3qt. (7 lb or 1-No. 10 cn) cranberry sauce, canned, jellied
6 oranges (2 lb 8 oz) oranges, fresh, A.P. washed
1 1/2 qt. (2 lb) celery, fresh, finely diced (optional)
1 qt. (1 lb 12 oz) sugar, granulated
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Dissolve gelatin in boiling water. Add cold water; mix well. Pour 3 qt mixture into each pan. Chill until slightly thickened. Quarter oranges; remove seeds. Do not peel. Grind oranges. Combine cranberries, oranges, celery, and sugar; mix well. Add about 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: 1. Dessert powder, gelatin, raspberry may be used.
2. 4 lb fresh cranberries A.P. will yield 3 lb 12 oz sorted cranberries.
3. 3 lb fresh celery A.P. will yield 2 lb finely chopped celery.