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Jellied Pear Salad for 100


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

1 1/2 gallon (13 lb 8 oz or 2-No. 10 can) pears, canned, halves
7 1/2 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, cherry
3 quart water, boiling
1 1/4 gallon water, cold, and reserved juice
4 lb. lettuce, fresh, trimmed

Drain pears. Reserve juice; set aside. Slice pear halves in 2 or 3 pieces; set aside.
Dissolve gelatin in boiling water. Add cold liquids; mix well. Pour about 3 quart into each
pan. Chill until slightly thickened. Add 1 1/2 quart pears to gelatin in each pan; stir to
distribute evenly. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE:
Dessert powder, gelatin, lime or raspberry may be substituted for the dessert powder,
gelatin, cherry.




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