Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Jellied Banana Salad
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 025 05
JELLIED BANANA SALAD
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
93 cal
22 g
2g
0g
0 mg
44 mg
16 mg
Ingredient
Weight
Measure
Issue
DESSERT POWDER,GELATIN,ORANGE
3-1/2 lbs
1 qts 3 cup
WATER,BOILING
8-1/3 lbs
1 gal
WATER,COLD
8-1/3 lbs
1 gal
7-1/4 lbs
1 gal 1-1/2 qts
11-1/8 lbs
BANANA,FRESH,CHOPPED
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Add gelatin to boiling water; stir until dissolved.
2
Add cold water; mix well.
3
Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.
4
Add 1/3 sliced bananas to gelatin in each pan; stir gently to distribute evenly.
5
Chill until firm. Cut 5 by 7.
6
Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/jellied_banana_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 5 Ounces |
| Calories: | 93 cal |
| Carbohydrates: | 22 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 44 mg |
| Calcium: | 16 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| DESSERT POWDER,GELATIN,ORANGE | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| WATER,COLD | 8-1/3 lbs | 1 gal | |
| BANANA,FRESH,CHOPPED | 7-1/4 lbs | 1 gal 1-1/2 qts | 11-1/8 lbs |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Add gelatin to boiling water; stir until dissolved. 2 Add cold water; mix well. 3 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened. 4 Add 1/3 sliced bananas to gelatin in each pan; stir gently to distribute evenly. 5 Chill until firm. Cut 5 by 7. 6 Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence