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Add a photoServings: 100
Ingredients
- 1 gal WATER, BOILING
- 1 gal WATER, Cool
- 13Â 1/2 lb PEACHES HALVES #2 1/2
- 4 lb LETTUCE FRESH
- 12 ounce ONIONS DRY
- 3 lb DSRT PWD LIME #2 1/2
- 12 ounce VINEGAR CIDER
Directions
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
- 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED NO. MG0100.
- 2. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 6.
- 3. Add in LEMON GELATIN TO BOILING WATER; STIR Till DISSOLVED.
- 4. Add in Cool WATER, RESERVED JUICE AND VINEGAR; MIX WELL.
- 5. POUR EQUAL AMOUNT GELATIN Mix INTO EACH PAN; RefrigerateTill SLIGHTLY THICKENED.
- 6. Add in EQUAL AMOUNT FRUIT COCKTAIL, LETTUCE, ONIONS AND CELERY SEED.
- COMBINE EQUAL AMOUNT VEGETABLE Mix WITH EQUAL AMOUNT FRUIT COCKTAIL; Add in TO EACH PAN. STIR TO DISTRIBUTE Proportionately.
- 7. RefrigerateTill Hard. CUT 5 BY 7.
- 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in GELATIN SQUARE.
- COVER;
- NOTE: 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- SERVING SIZE: 1 SQUARE (
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 100 servings | |
| Calories 27 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 146mg | 4% |
| Total Carbs 6.25g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.15g | 3% |
| Protein 0.76g | 1% |
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