Recipe for Jellied Pineapple / Cottage Cheese Mold 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 qt WATER, WARM
3 qt WATER, BOILING
6 lb COTTAGE CHEESE 5 LB
13 oz MILK, DRY NON-FAT L HEAT
813/1000 lb PINEAPPLE CHUNK #10
1/2 lb LETTUCE FRESH
3 lb DSRT PWD ORANGE #2 1/2
2 lb SALAD DRESSING #2 1/2
Instructions:
Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD

2. DISSOLVE GELATIN AND SALT IN BOILING WATER.

3. RECONSTITUTE MILK. COMBINE MILK AND SALAD DRESSING.

4. ADD SALAD DRESSING MIXTURE AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.

5. FOLD IN COTTAGE CHEESE. DO NOT OVER MIX.

6. POUR ABOUT 1 GALLON GELATIN MIXTURE INTO EACH PAN.

7. CHILL UNTIL FIRM. CUT 5 BY 5.

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

COVER; REFRIGERAGE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE:

2. IN STEP 2, 1 LB 1 OZ (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1 SQUARE

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