| 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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