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. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.

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

5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY

7.

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

COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 8 LB 7 OZ FRESH
ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 1 SQUARE

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