Cottage Cheese And Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | COTTAGE CHEESE 5 LB |
| 12 1/2 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
INSTRUCTIONS
TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE. 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, 12 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 CHEES MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M01400 SERVING SIZE: 1/4 CP(2 O 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: 53
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 2.3mg
Sodium: 313.1mg
Potassium: 180.9mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 3.2g
Protein: 7.6g