| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | CHEESE MOZZARELLA |
| 13 1/2 | lb | PINEAPPLE SLICED #10 |
| 4 | lb | LETTUCE FRESH |
| 7/8 | lb | CHERRIES MARACHINO |
INSTRUCTIONS
1. TRIM, WASH AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1. 2. DRAIN PINEAPPLE WELL. 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO 16 SCOOP) PINEAPPLE. TOP WITH 1 TBSP SHREDDED CHEESE. GARNISH WITH 1/2 MARASCHINO CHERRY. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 2. IN STEP 2, 13 LB 8 OZ (2-NO. 10 CN) CANNED SLICED PINEAPPLE MAY BE USED. EACH PORITON: 1 SLICE PINEAPPLE. NOTE: 3. IN STEP 4, SERVE WITH SALAD DRESSING OR CREAMY FRUIT DRESSING (RECIPE NO. M05600). Recipe Number: M03900 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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