Source: U.S. Department of Defence
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Jellied Pineapple, Pear, and Banana Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 025 03
JELLIED PINEAPPLE, PEAR, AND BANANA SALAD
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
120 cal
30 g
2g
0g
0 mg
47 mg
22 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
6-3/4 lbs
3 qts 1/4 cup
PEARS,CANNED,HALVES,JC PK,INCL LIQUIDS,CHOPPED
6-3/4 lbs
3 qts 3/8 cup
DESSERT POWDER,GELATIN,STRAWBERRY
3-1/2 lbs
1 qts 3 cup
WATER,BOILING
8-1/3 lbs
1 gal
RESERVED LIQUID
8-1/3 lbs
1 gal
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,CHOPPED
4 lbs
2 gal 1/8 qts
6-1/4 lbs
Method
1 Drain pineapple chunks or tidbits, and canned pear halves; reserve juice for use in Step 3. Cut pear halves into 6 pieces; set aside
for use in Step 5.
2 Add strawberry 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 pineapple 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. CCP; refrigerate at 41 F. or lower until ready to serve.
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https://theodora.com/recipies/salads_and_dressings/jellied_pineapple_pear_and_banana_salad.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 120 cal |
| Carbohydrates: | 30 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 47 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS | 6-3/4 lbs | 3 qts 1/4 cup | |
| PEARS,CANNED,HALVES,JC PK,INCL LIQUIDS,CHOPPED | 6-3/4 lbs | 3 qts 3/8 cup | |
| DESSERT POWDER,GELATIN,STRAWBERRY | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| RESERVED LIQUID | 8-1/3 lbs | 1 gal | |
| 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,CHOPPED | 4 lbs | 2 gal 1/8 qts | 6-1/4 lbs |
| Method: | |
|
1 Drain pineapple chunks or tidbits, and canned pear halves; reserve juice for use in Step 3. Cut pear halves into 6 pieces; set aside for use in Step 5. 2 Add strawberry 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 pineapple 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. CCP; 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