INGREDIENTS

INSTRUCTIONS

TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M00001.
DRAIN PEACHES. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING
DISH; ADD PEACH HALF, HOLLOW SIDE UP. PLACE 1/4 CUP (1-NO. 16 SCOOP)
COTTAGE CHEESE IN EACH PEACH HOLLOW. 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: M01300  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.

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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