Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch Steam Table Pan
3 quarts (6 lb 12 ounces or 1-No. 10 can) apricots, canned
7 cups (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, orange
3 quarts water, boiling
1-1/2 gallons water, cold and reserved juice
1-1/2 quarts (1 lb 8 ounces) apples, fresh, eating, unpared, diced
6-2/3 cups (2 lb) bananas, fresh, sliced
2-1/4 quarts (1 lb) marshmallows, miniature
4 lb. lettuce, fresh, trimmed
Drain apricots; cut in half and set aside. Reserve juice; set aside. 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. Top each pan with 3 cups marshmallows. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.
NOTE:
2 lb fresh eating apples A.P. (6 apples) will yield 1 lb 8 oz unpared diced apples.
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.