Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Jellied Fruit Salad
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 025 00
JELLIED FRUIT SALAD
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
105 cal
26 g
2g
0g
0 mg
47 mg
19 mg
Ingredient
Weight
Measure
Issue
APRICOTS,CANNED,JUICE PACK,INCL LIQ,HALVES
6-1/2 lbs
3 qts
DESSERT POWDER,GELATIN,ORANGE
3-1/2 lbs
1 qts 3 cup
WATER,BOILING
8-1/3 lbs
1 gal
8-1/3 lbs
1 gal
RESERVED LIQUID
APPLES,FRESH,MEDIUM,UNPEELED,DICED
1-2/3 lbs
1 qts 2 cup
2 lbs
2-1/4 lbs
1 qts 2-3/4 cup
3-1/2 lbs
BANANA,FRESH,CHOPPED
MARSHMALLOWS,MINIATURE
1 lbs
2 qts 1 cup
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Drain apricots; reserve juice for use in Step 3. Cut apricots in half; set aside for use in Step 5.
2
Add gelatin to boiling water; stir until dissolved.
3
Add cold water and reserved juice; mix well.
4
Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.
5
Add equal amounts of apricots, apples, and bananas to gelatin mixture in each pan; stir to distribute evenly.
6
Sprinkle 3 cups marshmallows over mixture in each pan.
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.
 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_fruit_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 5 Ounces |
| Calories: | 105 cal |
| Carbohydrates: | 26 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 47 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| APRICOTS,CANNED,JUICE PACK,INCL LIQ,HALVES | 6-1/2 lbs | 3 qts | |
| DESSERT POWDER,GELATIN,ORANGE | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| RESERVED LIQUID | 8-1/3 lbs | 1 gal | |
| APPLES,FRESH,MEDIUM,UNPEELED,DICED | 1-2/3 lbs | 1 qts 2 cup | 2 lbs |
| BANANA,FRESH,CHOPPED | 2-1/4 lbs | 1 qts 2-3/4 cup | 3-1/2 lbs |
| MARSHMALLOWS,MINIATURE | 1 lbs | 2 qts 1 cup | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Drain apricots; reserve juice for use in Step 3. Cut apricots in half; set aside for use in Step 5. 2 Add gelatin to boiling water; stir until dissolved. 3 Add cold water and reserved juice; mix well. 4 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened. 5 Add equal amounts of apricots, apples, and bananas to gelatin mixture in each pan; stir to distribute evenly. 6 Sprinkle 3 cups marshmallows over mixture in each pan. 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