| 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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