Frank's Recipes! Jellied Cranberry and Pineapple Salad for 100

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Jellied Cranberry and Pineapple Salad for 100

Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan

3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed
3 quart (7l lb 5 oz or 1-No. 10 can) cranberry sauce, canned, jellied
3 quart water, boiling
1 3/4 quart (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, cherry
1 gallon water, cold and reserved juice
1 cup juice, lemon
2 tablespoon lemon, rind, grated
2 cups (8 oz) nuts, unsalted, coarsely chopped
4 lb. lettuce, fresh, trimmed

Trim, wash, and prepare lemons and lettuce. Drain pineapple; reserve juice and
pineapple; set aside. Using wire whip, beat cranberry sauce at medium speed until
smooth. Set aside. Add gelatin to boiling water; stir until dissolved. Add cranberry
sauce; mix well. Add cold water and reserved juice, lemon juice, and rind; mix well.
Pour about 1 gallon gelatin mixture into each pan; chill until slightly thickened. Add
about 1 quart pineapple and 2/3 cup nuts to gelatin mixture in each pan; stir to distribute
evenly. Chill until firm. Cut 5 by 7. Place 1 lettuce leaf on each serving dish; add
gelatin square. Cover; refrigerate until ready to serve.

NOTE:
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice and 4 lb 5 oz fresh lettuce
will yield 4 lb trimmed lettuce.

7-No. 300 can canned cranberry sauce may be used.

Dessert powder, gelatin, raspberry may be used.

Other sizes and types of pans may be used.