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

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 3/4 QT INTO EACH PAN.

5. CHILL UNITL SLIGHTLY THICKENED.

6. COMBINE CUCUMBERS, ONIONS, AND PIMENTOS.

7. ADD ABOUT 1 1/2 QT VEGETABLES 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:

1. IN STEP 1: 2 LB 2
OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB DICED, UNPARED CUCUMBERS. 1 LB 3 OZ FRESH ONIONS A.P. WILL YIELD 1 LB FINELY, CHOPPED ONIONS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 6, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.

SERVING SIZE: 1 SQUARE (

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