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 ounces 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.