| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 | gl | WATER, ICE |
| 2 | lb | COTTAGE CHEESE 5 LB |
| 6 | lb | CELERY FRESH |
| 1 | lb | RELISH PICKLE SWEET |
INSTRUCTIONS
TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4. COMBINE COTTAGE CHEESE AND PICKLE RELISH. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2-3" PIECES. Recipe Number: M00603 SERVING SIZE: 2 PIECES 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: 35
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 99.4mg
Potassium: 146.5mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 6.5g
Protein: 1.4g