| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 10 | lb | COTTAGE CHEESE 5 LB |
| 8 | oz | ONION GREEN FRESH |
| 1 1/2 | lb | CELERY FRESH |
| 4 | lb | CUCUMBERS FRESH |
| 4 | lb | LETTUCE FRESH |
| 1 | lb | PEPPER SWT GRN FRESH |
| 1 | lb | RADISH RED FRESH |
| 8 | oz | SALAD DRESSING #2 1/2 |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE VEGETABLES; TOSS LIGHTLY. 3. COMBINE COTTAGE CHEESE, SALT, AND SALAD DRESSING; ADD VEGETABLES TO COTTAGE CHEESE; MIX WELL. 4. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXURE. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 4 LB 3 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB DICED, UNPARED CUCUMBERS. 1 LB 1 OZ FRESH RADISHES A.P. WILL YIELD 1 LB CHOPPED RADISHES. 10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED GREEN ONIONS. 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ DICE CELERY. 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 2. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1 2/3 NO. 10 CN CANNED DEHYDRATED COTTAGE CHEESE MAY B BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M01800 SERVING SIZE: 1/2 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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