|1 small||Head lettuce, shredded|
|6 larges||Peach halves|
|1 cup||Cottage cheese|
|⅓ cup||Toasted almonds|
Arrange lettuce on large glass platter, fluffing it up with a fork to resenble waves. Stuff each peach half with cottage cheese and invert on lettuce, rounded side up. For each duck's head use a marshmellow, with currants for eyes and a toasted almond, split for each bill. For each tail use 3 or 4 almonds. Serve with mayonnaise.
*From the Culinary Arts Institute, Kitchen Companion Series, 200 Dishes For Children* -Posted for you by Michelle Bruce Submitted By MICHELLE BRUCE On 02-23-95
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