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Add a photoServings: 12
Ingredients
- 1 1/4 quart WATER, Hot
- 3 quart WATER, BOILING
- 6 lb COTTAGE CHEESE 5 LB
- 13 ounce Lowfat milk, DRY NON-FAT L HEAT
- 6 813/1000 lb PINEAPPLE CHUNK #10
- 4 1/2 lb LETTUCE FRESH
- 3 lb DSRT PWD ORANGE #2 1/2
- 2 lb SALAD DRESSING #2 1/2
- 1 Tbsp. SALT TABLE 5LB
Directions
- 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 Lowfat milk. COMBINE Lowfat milk AND SALAD DRESSING.
- 4. Add in SALAD DRESSING Mix AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.
- 5. Mix in COTTAGE CHEESE. Don't OVER MIX.
- 6. POUR ABOUT 1 GALLON GELATIN Mix INTO EACH PAN.
- 7. RefrigerateTill Hard. CUT 5 BY 5.
- 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in GELATIN SQUARE.
- COVER; REFRIGERAGE Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 2. IN STEP 2, 1 LB 1 Ounce (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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 937g | |
| Recipe makes 12 servings | |
| Calories 591 | |
| Calories from Fat 267 | 45% |
| Total Fat 30.3g | 38% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.13g | |
| Cholesterol 40mg | 13% |
| Sodium 2220mg | 93% |
| Potassium 810mg | 23% |
| Total Carbs 53.62g | 14% |
| Dietary Fiber 3.6g | 12% |
| Sugars 34.61g | 23% |
| Protein 29.3g | 47% |
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