Frank's Recipes! Jellied Pineapple, Pear, and Banana Salad for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Jellied Pineapple, Pear, and Banana Salad for 100

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

3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, chunks or tidbits
3 quart (6 lb 10 oz or 1-No. 10 can) pears, canned, quarters or halves
7 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, strawberry, raspberry, or cherry
3 quart water, boiling
1 1/2 gallon water, cold and reserved juice
6 2/3 cups (2 lb) bananas, fresh, sliced
2 1/4 quart (1 lb) marshmallows, miniature
4 lb. lettuce, fresh, trimmed

Drain pineapple and pears (cut pear halves into 6 pieces); set aside. Reserve juice; set
aside. Dissolve gelatin in boiling water. Add cold liquids; mix well. Pour about 3 quart
into each pan. Chill until slightly thickened. Add equal portions of each fruit to
gelatin in each pan; stir to distribute evenly. Top each pan with 3 cups marshmallows.
Chill until firm. Cut each pan 5 by 7. Serve on lettuce.

NOTE:
3 lb fresh bananas A.P. (6 to 9 bananas) will yield 2 lb sliced bananas.

5 lb 8 oz Fresh lettuce A.P. will yield 4 lb trimmed lettuce.