| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | COTTAGE CHEESE 5 LB |
| 5 9/16 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M00001. 2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5. 3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH. 4. PLACE 1 TOMATO SLICE IN EACH LETTUCE LEAF. 5. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF TOMATO SLICE. 6. GARNISH WITH PAPRIKA. 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 1, 5 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ TOMATO WEDGES. NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M01401 SERVING SIZE: 1/4 CP COT From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”