| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | COTTAGE CHEESE 5 LB |
| 2 | cn | PEACHES HALVES #2 1/2 |
| 4 | lb | LETTUCE FRESH |
| 1 | tb | PAPRIKA GROUND |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. M00001. 2. DRAIN PEACHES. 3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 3 PEACH SLICES. 4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEACH HOLLOW. 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: M01304 SERVING SIZE: 1/4 CP(2 O 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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