Name: Cream Cheese Stuffed Cele
Ingredients: 1 ga WATER; ICE; 6 lb CELERY FRESH

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1	ga	WATER; ICE
6	lb	CELERY FRESH

INSTRUCTIONS

2 lb -
1.  TRIM, WASH AND PREPARE CLERY AS DIRECTED ON RECIPE M-G-1.
2.  PLACE CELERY IN ICE WATER 1 HOUR OR UNTIL CRISP.  DRAIN.  PLACE ON
SHEET PANS LINES WITH WAX PAPER.  REFRIGERATE FOR USE IN STEP 4.
3.  SOFTEN CREAM CHEESE.
4.  FILL HOLLOW SECTION OF EACH CELERY PIECE WITH CREAM CHEESE.
5.  COVER; REFRIGERATE UNTIL READY TO SERVE.
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: M00605
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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