| 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
1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD
M-G-1.
2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.
3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE
LEAF.
5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.
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, 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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