| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 12 1/2 |
lb |
COTTAGE CHEESE 5 LB |
| 2 |
cn |
APRICOTS #10 |
| 4 |
lb |
LETTUCE FRESH |
| 1 |
tb |
PAPRIKA GROUND |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
2. DRAIN CANNED APRICOTS.
3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 2 APRICOT HALVES, HOLLOW
SIDE UP ON EACH LETTUCE LEAF.
4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE ON APRICOTS.
5. 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.
A Message from our Provider:
“God: He holds the future…”