Source: U.S. Department of Defence
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Jellied Strawberry Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 025 04
JELLIED STRAWBERRY SALAD
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
90 cal
22 g
2g
0g
0 mg
44 mg
21 mg
Ingredient
Weight
Measure
Issue
DESSERT POWDER,GELATIN,STRAWBERRY
3-1/2 lbs
1 qts 3 cup
WATER,BOILING
8-1/3 lbs
1 gal
WATER,COLD
4-1/8 lbs
2 qts
STRAWBERRIES,FROZEN,THAWED
6 lbs
2 qts 2-5/8 cup
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
3-3/8 lbs
1 qts 2-1/8 cup
BANANA,FRESH,SLICED
2 lbs
1 qts 2 cup
3-1/8 lbs
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1 Add strawberry gelatin dessert powder to boiling water; stir until dissolved.
2 Add cold water, partially thawed strawberries, undrained canned crushed pineapple, and thinly sliced bananas. Stir to distribute
evenly.
3 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.
4 Chill until firm. Cut 5 by 7.
5 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: 4-1/2 Ounces |
| Calories: | 90 cal |
| Carbohydrates: | 22 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 44 mg |
| Calcium: | 21 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| DESSERT POWDER,GELATIN,STRAWBERRY | 3-1/2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| WATER,COLD | 4-1/8 lbs | 2 qts | |
| STRAWBERRIES,FROZEN,THAWED | 6 lbs | 2 qts 2-5/8 cup | |
| PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS | 3-3/8 lbs | 1 qts 2-1/8 cup | |
| BANANA,FRESH,SLICED | 2 lbs | 1 qts 2 cup | 3-1/8 lbs |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Add strawberry gelatin dessert powder to boiling water; stir until dissolved. 2 Add cold water, partially thawed strawberries, undrained canned crushed pineapple, and thinly sliced bananas. Stir to distribute evenly. 3 Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened. 4 Chill until firm. Cut 5 by 7. 5 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