Recipe#805

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20 by 2½-inch Steam Table Pan
Temperature:

INGREDIENTS

3 qt. (6 lb 13 oz or 1-No. 10 cn) pineapple, canned, crushed
3 qt. (7l lb 5 oz or 1-No. 10 cn) cranberry sauce, canned, jellied
3 qt. water, boiling
1 3/4 qt. (3 lb or 2-No. 2 1/2 cn) dessert powder, gelatin, cherry
1 gal. water, cold and reserved juice
1 cup juice, lemon
2 tbsp. lemon, rind, grated
2 cups (8 oz) nuts, unsalted, coarsely chopped
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Trim, wash, and prepare lemons and lettuce. Drain pineapple; reserve juice and pineapple; set aside. Using wire whip, beat cranberry sauce at medium speed until smooth. Set aside. Add gelatin to boiling water; stir until dissolved. Add cranberry sauce; mix well. Add cold water and reserved juice, lemon juice, and rind; mix well. Pour about 1 gal gelatin mixture into each pan; chill until slightly thickened. Add about 1 qt pineapple and 2/3 cup nuts to gelatin mixture in each pan; stir to distribute evenly. Chill until firm. Cut 5 by 7. Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve.

NOTE: 1. 1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice and 4 lb 5 oz fresh lettuce will yield 4 lb trimmed lettuce.
2. 7-No. 300 cn canned cranberry sauce may be used.
3. Dessert powder, gelatin, raspberry may be used.
4. Other sizes and types of pans may be used.