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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 ga WATER; ICE
2 lb COTTAGE CHEESE 5 LB
6 lb CELERY FRESH
2 ts ONIONS DRY
1/4 c CATSUP TOMATO#10
2 tb HORSERAD DEH 2 1/2

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, CATSUP, HORSERADISH AND ONIONS; BLEND
THOROUGHLY.
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: M00602
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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