| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 12 1/2 |
lb |
COTTAGE CHEESE 5 LB |
| 4 |
lb |
LETTUCE FRESH |
| 1 |
tb |
PAPRIKA GROUND |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. MG0100.
2. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO. 16 SCOOP)
COTTAGE CHEESE.
3. GARNISH EACH MOUND OF CHEESE WITH PAPRIKA. COVER; REFRIGERATE UNTIL
READ
TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 4 LB 4 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
NOTE: 2. IN STEP 1, 2 LB 2 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE
CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
NOTE: 3. SALADS MAY BE GARNISHED WITH 8 0Z (2 1/2 CUPS) SHREDDED FRESH
CARROTS (9 OZ A.P.) OR 8 OZ (2 CUPS) CHOPPED FRESH GREEN ONIONS (10 OZ
A.P.) INCLUDING TOPS, OR 3 OZ (1 1/2 CUPS) MINCED FRESH PARSLEY, OR 12 OZ
(2 CUPS) FINELY CHOPPED FRESH SWEET PEPPERS (15 OZ A.P.), OR 1 LB (2 CUPS)
PICKLE RELISH, 14 OZ (1/2-NO. 2 1/2 CN) CANNED CHOPPED PIMIENTOS, OR 1 LB
(3 CUPS) THINLY SLICED FRESH RADISHES (1 LB 2 OZ A.P.)
Recipe Number: M01200
SERVING SIZE: 1/4 CUP
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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