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Recipe: Jellied Banana Salad

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Yield: 100 Servings

3 qt WATER; BOILING
1 1/4 ga WATER; COLD

      4 lb LETTUCE FRESH
     10 lb BANANAS FRESH
      3 lb DSRT PWD STRAWBERRY

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE M-G-1.
2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
3. ADD COLD WATER; MIX WELL.
4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
5. ADD ABOUT 1/3 OF SLICED BANANAS TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.
6. CHILL UNTIL FIRM. CUT 5 BY 7.
7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 2, 15 LB 6 OZ FRESH BANANAS A.P. (30 TO 40 BANANAS WILL YIELD 10 LB PEELED SLICED BANANAS). 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: M02200

SERVING SIZE: 1 SQUARE (

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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