Recipe: Jellied Fruit Salad (for 100)

For 200 double this recipe.

JELLIED FRUIT SALAD
Yield: 100 servings
Portion: 5 Ounces per serving

apricots, canned, juice pack, incl liq, halves 6-1/2 lbs 3 qts
dessert powder, gelatin, orange 3-1/2 lbs 1 qts 3 cup
water, boiling 8-1/3 lbs 1 gal
reserved liquid 8-1/3 lbs 1 gal
apples, fresh, medium, unpeeled, diced 1-2/3 lbs 1 qts 2 cup (issue 2 lbs)
banana, fresh, chopped 2-1/4 lbs 1 qts 2-3/4 cup (issue 3-1/2 lbs)
marshmallows, miniature 1 lbs 2 qts 1 cup
lettuce, leaf, fresh,head 4 lbs 6-1/4 lbs

Drain apricots; reserve juice for use in Step 3. Cut apricots in half; set aside for use in Step 5.

Add gelatin to boiling water; stir until dissolved.

Add cold water and reserved juice; mix well.

Pour 3 quarts gelatin mixture into each pan; chill until slightly thickened.

Add equal amounts of apricots, apples, and bananas to gelatin mixture in each pan; stir to distribute evenly.

Sprinkle 3 cups marshmallows over mixture in each pan.

Chill until firm. Cut 5 by 7.

Place 1 lettuce leaf on each serving dish; add gelatin square. Cover; refrigerate at 41 F. or lower until ready to serve.