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

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

2. COMBINE CHERRIES AND JUICE WITH WATER, BROWN SUGAR, CINNAMON, NUTMEG, AND CLOVES.

3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FROM HEAT.

4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.

5. ADD COLDWATER; MIX WELL.

6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

7. CHILL UNTIL SLIGHLTY THICKENED. STIR.

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 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE:

2. IN STEP 2, 11 LB FROZEN, RED TART, PITTED CHERRIES AND 1 QT WATER MAY BE USED FOR CANNED CHERRIES.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED.

SERVING SIZE: 1 SQUARE

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