| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7/8 |
c |
WATER; WARM |
| 1 |
ga |
WATER; ICE |
| 1 |
lb |
CHEESE CHEDDER |
| 2 |
lb |
COTTAGE CHEESE 5 LB |
| 1 |
oz |
MILK; DRY NON-FAT L HEAT |
| 6 |
lb |
CELERY FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.
2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON
SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.
3. RECONSTITUTE NONFAT, DRY MILK IN WARM WATER; BLEND WITH BLUE-VEINED
CHEESE AND COTTAGE CHEESE.
4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED
CELERY CUT INTO 2-3" PIECES.
2. IN STEP 2, 2-7 OZ CANNED PIMENTOS MAY BE USED.
Recipe Number: M00601
SERVING SIZE: 2 PIECES
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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