Frank's Recipes! Jellied Spring Salad for 100

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Jellied Spring Salad for 100

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

7 1/2 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, lemon
3 quart water, boiling
1 gallon water, cold
1 1/2 quart (2 lb) celery, fresh, finely chopped
2 quart (2 lb) cucumbers, fresh, unpared, diced
3 cups (1 lb) onions, green, fresh, finely
1/4 cup (2 oz) pimientos, finely chopped
3 tablespoon (2 oz) salt
1 cup vinegar
4 lb. lettuce, fresh, trimmed

Trim, wash, and prepare salad vegetables. Dissolve gelatin in boiling water. Add cold
water; mix well. Pour about 3 quart gelatin mixture into each pan. Chill until slightly
thickened. Combine celery, cucumbers, onions and pimientos. Set aside. Combine salt and
vinegar; add to vegetables. Mix well; allow to marinate for 15 minutes. Add about 5 1/3
cups (2 lb) vegetables to gelatin in each pan; stir to distribute evenly. Chill until
firm. Cut 5 by 7. Place lettuce leaf on each serving dish; add gelatin square. Cover;
refrigerate until ready to serve.

NOTE:
2 lb 1 2 oz fresh celery A.P. will yield 2 lb finely chopped celery.

2 lb 2 oz fresh cucumbers A.P. will yield 2 lb diced, unpared cucumbers.

1 lb 4 oz fresh green onions A.P. will yield 1 lb chopped green onions.

4 lb 5 oz fresh lettuce A.P will yield 4 lb trimmed lettuce.

Other sizes and types of pans may be used.