Food for Groups

(yield 25)

ingredients
1 1/2 qt.pears, canned, halves
3/5 lbs. gelatin, cherry
1 pt. water, boiling
1 1/2 qts. water, cold

procedure
1. drain pears, reserve juice.
2. slice pear halves in 2 or 3 pieces.
3. dissolve gelatin in bqilins water.
4. add cold liquids.
5. mix well.
6. chill until slishtly thickened.
7. arrange pears in shallow pans.
8. pour slightly thickened gelatin over pears to a depth of 1/2 in.
9. chill until firm.

Source: KJFSC

(yield: 24)
2 1/2 oz. ea

ingredients
8 oz. raspberry-flavored gelatin
1 qt. 1 1/2 c. boiling water
10 oz. raisins
1/2 tsp. cinnamon
1/2 tsp. cloves
3 1/2 tbsp. vinesar
1/3 pt. celery, chopped
2 lb., 4 oz. canned apple slices (unsweetened)

procedure:
1. dissolve gelatin in boiling water.
2. stir in raisins, spices and vinegar.
3. let stand until cool.
4. stir in celery.
5. meanwhile, drain apples thoroughly and turn half into each pan.
6. ladel half the gelatin mixture into pan(s).
7. chill until firm.
8. cut into rectangles to serve.
Source: KJFSC

(yield: 24)

1 #10 can fruit coktail
2 c. water
1 lb., 8 oz. gelatin, lemon flavored
2 qt. yogurt, plain
1 qt. mayonnaise
as needed western iceberg lettuce leaves

procedure:
1. drain fruit cocktail, saving syrup. bring reserved syrup and water to boil.
2. add gelatin; stir until dissolved.
3. blend in the yogurt, mayonnaise. chill until mixture mounds on spoon.
4. fold in drained fruit.
5. pour into pan 20 x 12 x 2 1/2 in, chill until firm, cut 6 x 4 in. squares.

Source: KJFSC