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Receta Jellied Pineapple / Cottage Cheese Mold

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Raciónes: 12

Ingredientes

Cost per serving $3.79 view details
  • 1 1/4 quart WATER, Hot
  • 3 quart WATER, BOILING
  • 6 lb COTTAGE CHEESE 5 LB
  • 13 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 6 813/1000 lb PINEAPPLE CHUNK #10
  • 4 1/2 lb LETTUCE FRESH
  • 3 lb DSRT PWD ORANGE #2 1/2
  • 2 lb SALAD DRESSING #2 1/2
  • 1 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  2. 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD
  3. 2. DISSOLVE GELATIN AND SALT IN BOILING WATER.
  4. 3. RECONSTITUTE Lowfat milk. COMBINE Lowfat milk AND SALAD DRESSING.
  5. 4. Add in SALAD DRESSING Mix AND UNDRAINED PINEAPPLE TO GELATIN; MIX WELL.
  6. 5. Mix in COTTAGE CHEESE. Don't OVER MIX.
  7. 6. POUR ABOUT 1 GALLON GELATIN Mix INTO EACH PAN.
  8. 7. RefrigerateTill Hard. CUT 5 BY 5.
  9. 8. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in GELATIN SQUARE.
  10. COVER; REFRIGERAGE Till READY TO SERVE.
  11. NOTE:
  12. 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
  13. NOTE:
  14. 2. IN STEP 2, 1 LB 1 Ounce (1-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATED ACCORDING TO INSTRUCTIONS ON CONTAINER.
  15. SERVING SIZE: 1 SQUARE

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Nutrition Facts

Amount Per Serving %DV
Serving Size 937g
Recipe makes 12 servings
Calories 591  
Calories from Fat 267 45%
Total Fat 30.3g 38%
Saturated Fat 5.91g 24%
Trans Fat 0.13g  
Cholesterol 40mg 13%
Sodium 2220mg 93%
Potassium 810mg 23%
Total Carbs 53.62g 14%
Dietary Fiber 3.6g 12%
Sugars 34.61g 23%
Protein 29.3g 47%
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