Cottage cheese and tomato

Yield: 100 Servings

Measure Ingredient
12½ pounds COTTAGE CHEESE 5 LB
12½ pounds TOMATOES FRESH
4 pounds LETTUCE FRESH

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.

2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF.

5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.

6. 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 1, 12 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ TOMATO WEDGES.

NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEES

MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01400

SERVING SIZE: ¼ CP(2 O

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

Downloaded from Glen's MM Recipe Archive, .

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