| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | COTTAGE CHEESE 5 LB |
| 19 7/8 | lb | PEARS #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 PEAR HALVES; SET ASIDE FOR USE IN STEP 5. 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEAR HALF, HOLLOW SIDE UP. 4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEAR 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: M01302 SERVING SIZE: 1/4 CP (2 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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