Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch by 2 1/2-inch Steam Table Pan
7-1/2 cups (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, lemon
3 quarts water, boiling
1 gallon water, cold
1-1/2 quarts (2 lb) celery, fresh, finely chopped
2 quarts (2 lb) cucumbers, fresh, unpared, diced
3 cups (1 lb) onions, green, fresh, finely
1/4 cup (2 ounces) pimientos, finely chopped
3 tablespoons (2 ounces) salt
1 cup vinegar
4 lb. lettuce, fresh, trimmed
Trim, wash, and prepare salad vegetables. Dissolve gelatin in boiling water. Add cold water; mix well. Pour about 3 quart gelatin mixture into each pan. Chill until slightly thickened. Combine celery, cucumbers, onions and pimientos. Set aside. Combine salt and vinegar; add to vegetables. Mix well; allow to marinate for 15 minutes. Add about 5-1/3 cups (2 lb) vegetables to gelatin in each pan; stir to distribute evenly. Chill until firm. Cut 5 by 7. Place lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate until ready to serve.
NOTE:
2 lb 1 2 oz fresh celery A.P. will yield 2 lb finely chopped celery.
2 lb 2 oz fresh cucumbers A.P. will yield 2 lb diced, unpared cucumbers.
1 lb 4 oz fresh green onions A.P. will yield 1 lb chopped green onions.
4 lb 5 oz fresh lettuce A.P will yield 4 lb trimmed lettuce.
Other sizes and types of pans may be used.