Recipe#812

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

INGREDIENTS

1 1/2 gal. (12 lb 14 oz or 2-No. 10 cn) cherries, canned, red tart, pitted
1 qt. water
1 qt. (1 lb 8 oz) sugar, brown
1 tbsp. cinnamon, ground
1 tsp. nutmeg, ground
1/2 tsp. cloves, ground
7 cups (3 lb or 2-No. 2 1/2 cn) dessert powder, gelatin, cherry
1 gal. water, cold
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Combine cherries and juice with 1 qt water, brown sugar and spices. Heat to boiling; reduce heat and simmer 5 minutes. Remove from heat. Dissolve gelatin in hot cherry mixture. Add 1 gal cold water; mix well. Pour about 1 gal mixture into each pan. Chill until slightly thickened. Stir. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE: 1. 11 lb frozen, red sour, pitted cherries and 1 qt water may be substituted for canned cherries.
2. 5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.