Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON

2. DRAIN APRICOTS; RESERVE JUICE FOR USE IN STEP 4. CUT APRICOTS IN HALF; SET ASIDE FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER AND RESERVED JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. ADD EQUAL AMOUNTS OF APRICOTS, APPLES, AND BANANAS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

7. SPRINKLE EQUAL AMOUNT MARSHMALLOWS OVER MIXTURE 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:

1. IN STEP 1: 1 LB 12 OZ FRESH EATING APPLES A.P. (6 APPLES)

WILL YIELD 1 LB 8 OZ UNPARED DICED APPLES. 3 LB 1 OZ FRESH BANANAS A.P. (6-9 BANANAS) WILL YIELD 2 LB SLICED BANANAS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 1 SQUARE (

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