Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan

1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe No. MG0100.

2. Dissolve Gelatin In Boiling Water.

3. Add Cold Water And Vinegar; Mix Well.

4. Pour Equal Amount Into Each Pan.

5. Chill Until Slightly Thickened.

6. Combine Cabbage, Carrots, Celery, Peppers And Pimientos.

7. Add Equal Amount Vegetables To Gelatin In Each Pan.

8. Chill Until Firm. Cut 5 By 7.

9. Place 1 Lettuce Leaf On Each Serving Dish; Add Gelatin Square. Cover; Refrigerate Until Ready To Serve.

**All Notes Are Per 100 Portions.

Finely Shredded Cabbage.

7 1/2 Oz Fresh Carrots A.P. Will Yield 6 Oz Finely Chopped Carrots.

2 Lb 12 Oz Fresh Celery A.P. Will Yield 2 Lb Finely Diced Celery.

10 Oz Fresh Sweet Peppers A.P. Will Yield 8 Oz Finely Chopped Peppers.

4 Lb 5 Oz Fresh Lettuce A.P. Will Yield 4 Lb Trimmed Lettuce.

2. In Step 6, 2-7 Oz Cn Canned Pimentos May Be Used.