| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | COTTAGE CHEESE 5 LB |
| 2 | APRICOTS #10 | |
| 4 | lb | LETTUCE FRESH |
| 1 | T | PAPRIKA GROUND |
INSTRUCTIONS
TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1. DRAIN CANNED APRICOTS. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 2 APRICOT HALVES, HOLLOW SIDE UP ON EACH LETTUCE LEAF. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE ON APRICOTS. 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 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M01301 SERVING SIZE: 2 TB COTTA 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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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 2.3mg
Sodium: 232.1mg
Potassium: 75.9mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: 1.9g
Protein: 7.2g