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Jellied Strawberry 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

7 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, strawberry
3 quart water, boiling
3 quart water, cold and reserved juice
1 quart (2 lb) bananas, fresh, mashed
3 quart (6 lb) strawberries, partially thawed
1 1/2 quart (3 lb 6 oz or 1/2-No. 10 can) pineapple, canned, crushed, undrained
4 lb. lettuce, fresh, trimmed

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. 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.




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