Instructions: PAN: 12 BY 20 BY 2 1/2" STEAM TABLE

1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1.

2. DISSOLVE GELATIN IN BOILING WATER.

3. ADD COLD WATER AND VINEGAR; MIX WELL.

4. POUR ABOUT 2 1/2 QT INTO EACH PAN.

5. CHILL UNTIL SLIGHTLY THICKENED.

6. COMBINE CARROTS AND PINEAPPLE DRAINED.

7. ADD CARROT-PINEAPPLE MIXTURE TO GELATIN IN EACH PAN.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 3 LB 8 OZ FINELY CHOPPED CARROTS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: M03601

SERVING SIZE: 1 SQUARE (

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