| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 12 1/2 |
lb |
COTTAGE CHEESE 5 LB |
| 5 9/16 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M00001.
2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.
3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
4. PLACE 1 TOMATO SLICE IN EACH LETTUCE LEAF.
5. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF TOMATO
SLICE.
6. 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 1, 5 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ
TOMATO WEDGES.
NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE
CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M01401
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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