Recipe#808

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 13 oz or 1-No. 10 cn) pineapple, canned, chunks or tidbits
3 qt. (6 lb 10 oz or 1-No. 10 cn) pears, canned, quarters or halves
7 cups (3 lb or 2-No. 2 1/2 cn) dessert powder, gelatin, strawberry, raspberry, or cherry
3 qt. water, boiling
1 1/2 gal. water, cold and reserved juice
6 2/3 cups (2 lb) bananas, fresh, sliced
2 1/4 qt. (1 lb) marshmallows, miniature
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Drain pineapple and pears (cut pear halves into 6 pieces); 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. 3 lb fresh bananas A.P. (6 to 9 bananas) will yield 2 lb sliced bananas.
2. 5 lb 8 oz Fresh lettuce A.P. will yield 4 lb trimmed lettuce.