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Рецепт Jellied Pineapple / Cottage Cheese Mold
by Global Cookbook

Jellied Pineapple / Cottage Cheese Mold
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  Порций: 12

Ингредиенты

  • 1 1/4 quart WATER, Hot
  • 3 quart WATER, BOILING
  • 6 lb COTTAGE CHEESE 5 LB
  • 13 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 6 813/1000 lb PINEAPPLE CHUNK #10
  • 4 1/2 lb LETTUCE FRESH
  • 3 lb DSRT PWD ORANGE #2 1/2
  • 2 lb SALAD DRESSING #2 1/2
  • 1 Tbsp. SALT TABLE 5LB

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  2. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD
  3. DISSOLVE GELATIN AND SALT IN BOILING WATER.
  4. RECONSTITUTE Lowfat milk. COMBINE Lowfat milk AND SALAD DRESSING.
  5. Add in SALAD DRESSING Mix AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.
  6. Mix in COTTAGE CHEESE. Don't OVER MIX.
  7. POUR ABOUT 1 GALLON GELATIN Mix INTO EACH PAN.
  8. RefrigerateTill Hard. CUT 5 BY 5.
  9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in GELATIN SQUARE.
  10. COVER; REFRIGERAGE Till READY TO SERVE.
  11. NOTE:
  12. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
  13. NOTE:
  14. IN STEP 2, 1 LB 1 Ounce (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.
  15. SERVING SIZE: 1 SQUARE