cottage cheese and peach

Categories
Yield
100 Servings
MeasureIngredient
12½ pounds COTTAGE CHEESE 5 LB
2 cans PEACHES HALVES #2 1/2
4 pounds LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M00001.

2. DRAIN PEACHES.

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEACH HALF, HOLLOW SIDE UP.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEACH HOLLOW.

5. GARNISH WITH PAPRIKA. 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 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01300

SERVING SIZE: ¼ CP COT

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes

Random recipe of the day

Mom's cherry-mocha warmer

Follow us

 Subscribe in a reader