Blue cheese stuffed celer
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅞ | cup | WATER; WARM |
| 1 | gallon | WATER; ICE |
| 1 | pounds | CHEESE CHEDDER |
| 2 | pounds | COTTAGE CHEESE 5 LB |
| 1 | ounce | MILK; DRY NON-FAT L HEAT |
| 6 | pounds | CELERY FRESH |
Directions
1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.
2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.
3. RECONSTITUTE NONFAT, DRY MILK IN WARM WATER; BLEND WITH BLUE-VEINED CHEESE AND COTTAGE CHEESE.
4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2-3" PIECES.
2. IN STEP 2, 2-7 OZ CANNED PIMENTOS MAY BE USED.
Recipe Number: M00601
SERVING SIZE: 2 PIECES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .