| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; ICE |
| 2 |
lb |
COTTAGE CHEESE 5 LB |
| 6 |
lb |
CELERY FRESH |
| 1 |
lb |
RELISH PICKLE SWEET |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.
2. 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.
3. COMBINE COTTAGE CHEESE AND PICKLE RELISH.
4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.
5. 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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