Cottage cheese and relish

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; ICE
2 pounds COTTAGE CHEESE 5 LB
6 pounds CELERY FRESH
1 pounds RELISH PICKLE SWEET

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. COMBINE COTTAGE CHEESE AND PICKLE RELISH.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY

CUT INTO 2-3" PIECES.

Recipe Number: M00603

SERVING SIZE: 2 PIECES

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

Downloaded from Glen's MM Recipe Archive, .

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