| 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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