| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
CHEESE MOZZARELLA |
| 13 1/2 |
lb |
PINEAPPLE SLICED #10 |
| 4 |
lb |
LETTUCE FRESH |
| 7/8 |
lb |
CHERRIES MARACHINO |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
2. DRAIN PINEAPPLE WELL.
3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO 16 SCOOP)
PINEAPPLE. TOP WITH 1 TBSP SHREDDED CHEESE. GARNISH WITH 1/2 MARASCHINO
CHERRY. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE: 2. IN STEP 2, 13 LB 8 OZ (2-NO. 10 CN) CANNED SLICED PINEAPPLE MAY
BE USED. EACH PORITON: 1 SLICE PINEAPPLE.
NOTE: 3. IN STEP 4, SERVE WITH SALAD DRESSING OR CREAMY FRUIT DRESSING
(RECIPE NO. M05600).
Recipe Number: M03900
SERVING SIZE: 1/4 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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