Source: U.S. Department of Defence
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Jellied Cranberry and Pineapple Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 024 00
JELLIED CRANBERRY AND PINEAPPLE SALAD
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
149 cal
33 g
2g
2g
0 mg
54 mg
23 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
6-5/8 lbs
3 qts
CRANBERRY SAUCE,JELLIED
7-1/3 lbs
3 qts
WATER,BOILING
8-1/3 lbs
1 gal
3-1/2 lbs
1 qts 3 cup
DESSERT POWDER,GELATIN,CHERRY
RESERVED LIQUID
6-1/4 lbs
3 qts
8-5/8 oz
1 cup
JUICE,LEMON
LEMON RIND,GRATED
3/8 oz
2 tbsp
NUTS,UNSALTED,CHOPPED,COARSELY
10-1/3 oz
2 cup
4 lbs
6-1/4 lbs
LETTUCE,LEAF,FRESH,HEAD
Method
1
Drain pineapple; reserve juice for use in Step 4 and pineapple for use in Step 6.
2
Using a wire whip, beat cranberry sauce at medium speed in mixer bowl until smooth. Set aside for use in Step 3.
3
Add gelatin to boiling water; stir until dissolved. Add cranberry sauce; mix well.
4
Add cold water and reserved juice, lemon juice, and rind; mix well.
5
Pour 1 gallon gelatin mixture into each pan; chill until slightly thickened.
6
Add 1 quart pineapple and 2/3 cup nuts to gelatin mixture in each pan; stir to distribute evenly.
7
Chill until firm. Cut 5 by 7.
8
Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve.
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| Yield: 100 | Portion: 5-1/2 Ounces |
| Calories: | 149 cal |
| Carbohydrates: | 33 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 54 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS | 6-5/8 lbs | 3 qts | |
| CRANBERRY SAUCE,JELLIED | 7-1/3 lbs | 3 qts | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| DESSERT POWDER,GELATIN,CHERRY | 3-1/2 lbs | 1 qts 3 cup | |
| RESERVED LIQUID | 6-1/4 lbs | 3 qts | |
| JUICE,LEMON | 8-5/8 oz | 1 cup | |
| LEMON RIND,GRATED | 3/8 oz | 2 tbsp | |
| NUTS,UNSALTED,CHOPPED,COARSELY | 10-1/3 oz | 2 cup | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Drain pineapple; reserve juice for use in Step 4 and pineapple for use in Step 6. 2 Using a wire whip, beat cranberry sauce at medium speed in mixer bowl until smooth. Set aside for use in Step 3. 3 Add gelatin to boiling water; stir until dissolved. Add cranberry sauce; mix well. 4 Add cold water and reserved juice, lemon juice, and rind; mix well. 5 Pour 1 gallon gelatin mixture into each pan; chill until slightly thickened. 6 Add 1 quart pineapple and 2/3 cup nuts to gelatin mixture in each pan; stir to distribute evenly. 7 Chill until firm. Cut 5 by 7. 8 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