Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch by 2-1/2-inch Steam Table Pan
3 quarts water, boiling
1-3/4 quarts (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, fruit flavor
1 tablespoon salt
2-7/8 cups (13 oz) milk, nonfat, dry
1-1/4 quarts water, warm
1 quart (2 lb) salad dressing
3 quarts (6 lb 13 ounces or 1-No. 10 can) pineapple, canned, crushed
3 quarts (6 lb) cottage, cheese
4 lb. lettuce, fresh, trimmed
Trim, wash, and prepare lettuce. Dissolve gelatin and salt in boiling water. Reconstitute milk and warm water. Combine milk and Salad Dressing. Add Salad Dressing mixture and undrained pineapple to gelatin; mix well. Fold in cottage cheese. Do not overmix. Pour about 1 gallon gelatin mixture into each pan. 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:
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.