Frank's Recipes! Jellied Banana Salad for 100

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Jellied Banana Salad for 100

Servings: 100 Portions (3 Pans)
Portions: 1 Square Each

3 quart water, boiling
1 3/4 quart (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin
1 1/4 gallon water, cold
5 1/2 quart (10 lb) bananas, fresh, peeled, sliced
4 lb. lettuce, fresh, trimmed

Trim, wash, and prepare bananas and lettuce. Add gelatin to boiling water; stir until
dissolved. Add cold water; mix well. Pour about 3 quart gelatin mixture into each pan;
chill until slightly thickened. Add about 1/3 of sliced bananas to gelatin 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:
15 lb 6 oz fresh bananas A.P. (30 to 40 bananas) will yield 10 lb peeled, sliced bananas.

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

Other sizes and types of pans may be used.