Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20 by 2-1/2-inch Steam Table Pan
3 quarts (6 lb 13 ounces or 1-No. 10 can) pineapple, canned, crushed
3 quarts (7 lb 5 ounces or 1-No. 10 can) cranberry sauce, canned, jellied
3 quarts water, boiling
1-3/4 quarts (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, cherry
1 gallon water, cold and reserved juice
1 cup juice, lemon
2 tablespoons lemon, rind, grated
2 cups (8 ounces) nuts, unsalted, coarsely chopped
4 lb. lettuce, fresh, trimmed
Trim, wash, and prepare lemons and lettuce. Drain pineapple; reserve juice and pineapple; set aside. Using wire whip, beat cranberry sauce at medium speed until smooth. Set aside. Add gelatin to boiling water; stir until dissolved. Add cranberry sauce; mix well. Add cold water and reserved juice, lemon juice, and rind; mix well. Pour about 1 gallon gelatin mixture into each pan; chill until slightly thickened. Add about 1 quart pineapple and 2/3 cup nuts to gelatin mixture 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:
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice and 4 lb 5 oz fresh lettuce will yield 4 lb trimmed lettuce.
7-No. 300 can canned cranberry sauce may be used.
Dessert powder, gelatin, raspberry may be used.
Other sizes and types of pans may be used.