Cottage cheese and tomato
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12½ | pounds | COTTAGE CHEESE 5 LB |
| 12½ | pounds | TOMATOES FRESH |
| 4 | pounds | LETTUCE FRESH |
Directions
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, .