Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Jellied Cranberry and Orange Salad (Canned)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 023 01
JELLIED CRANBERRY AND ORANGE SALAD (CANNED)
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
112 cal
27 g
2g
0g
0 mg
59 mg
19 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
6-1/4 lbs
3 qts
DESSERT POWDER,GELATIN,ORANGE
3-1/2 lbs
1 qts 3 cup
WATER,COLD
10-1/2 lbs
1 gal 1 qts
ORANGE,FRESH
6 each
CRANBERRY SAUCE,JELLIED
7 lbs
2 qts 3-1/2 cup
CELERY,FRESH,CHOPPED
1-5/8 lbs
1 qts 2-1/8 cup
2-1/4 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
Quarter oranges; remove seeds. DO NOT PEEL. Grind oranges.
5
Use canned Cranberry Sauce; beat with wire whip until smooth.
6
Combine oranges, cranberry sauce and celery; mix well.
7
Add 2 quarts cranberry mixture to gelatin in each pan; stir to distribute evenly.
8
Chill until firm. Cut 5 by 7.
9
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_cranberry_and_orange_salad_canned.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 112 cal |
| Carbohydrates: | 27 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 59 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,BOILING | 6-1/4 lbs | 3 qts | |
| DESSERT POWDER,GELATIN,ORANGE | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,COLD | 10-1/2 lbs | 1 gal 1 qts | |
| ORANGE,FRESH | 6 each | ||
| CRANBERRY SAUCE,JELLIED | 7 lbs | 2 qts 3-1/2 cup | |
| CELERY,FRESH,CHOPPED | 1-5/8 lbs | 1 qts 2-1/8 cup | 2-1/4 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 Quarter oranges; remove seeds. DO NOT PEEL. Grind oranges. 5 Use canned Cranberry Sauce; beat with wire whip until smooth. 6 Combine oranges, cranberry sauce and celery; mix well. 7 Add 2 quarts cranberry mixture to gelatin in each pan; stir to distribute evenly. 8 Chill until firm. Cut 5 by 7. 9 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