jellied cranberry and pin | Recipe Finder
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN : 1. TRIM, WASH, AND PREPARE LEMONS AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100. 2. DRAIN PINEAPPLE; RESERVE JUICE FOR
Ingredients
- 1 gallon WATER; BOILING
- 3 quarts WATER; COLD
- 2 tablespoons LEMON RIND
- 6 13/16 pounds PINEAPPLE CHUNK
- 1 cup LEMON FRESH
- 71/3 pounds CRANBERRY SAUCE;
- 4 pounds LETTUCE FRESH
- 8 ounces NUTS MIX SHELL
- 3 pounds DSRT PWD CHERRY
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