Recipe#806

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

INGREDIENTS

3 qt. (6 lb 12 oz or 1-No. 10 cn) apricots, canned
7 cups (3 lb or 2-No. 2 1/2 cn) dessert powder, gelatin, orange
3 qt. water, boiling
1 1/2 gal. water, cold and reserved juice
1 1/2 qt. (1 lb 8 oz) apples, fresh, eating, unpared, diced
6 2/3 cups (2 lb) bananas, fresh, sliced
2 1/4 qt. (1 lb) marshmallows, miniature
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Drain apricots; cut in half and set aside. Reserve juice; set aside. Dissolve gelatin in boiling water. Add cold liquids; mix well. Pour about 3 qt into each pan. Chill until slightly thickened. Add equal portions of each fruit to gelatin in each pan; stir to distribute evenly. Top each pan with 3 cups marshmallows. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE: 1. 2 lb fresh eating apples A.P. (6 apples) will yield 1 lb 8 oz unpared diced apples.
2. 3 lb fresh bananas A.P. (6 to 9 bananas) will yield 2 lb sliced bananas.
3. 5 lb 8 oz Fresh lettuce A.P. will yield 4 lb trimmed lettuce.