Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 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, .