Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 10 pounds | COTTAGE CHEESE 5 LB |
| 8 ounces | ONION GREEN FRESH |
| 1½ pounds | CELERY FRESH |
| 4 pounds | CUCUMBERS FRESH |
| 4 pounds | LETTUCE FRESH |
| 1 pounds | PEPPER SWT GRN FRESH |
| 1 pounds | RADISH RED FRESH |
| 8 ounces | SALAD DRESSING #2 1/2 |
| 1 ounce | SALT TABLE 5LB |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE VEGETABLES; TOSS LIGHTLY.
3. COMBINE COTTAGE CHEESE, SALT, AND SALAD DRESSING; ADD VEGETABLES TO COTTAGE CHEESE; MIX WELL.
4. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXURE. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 4 LB 3 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB DICED,
UNPARED CUCUMBERS.
1 LB 1 OZ FRESH RADISHES A.P. WILL YIELD 1 LB CHOPPED RADISHES.
10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED GREEN ONIONS.
2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ DICE CELERY.
1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
2. IN STEP 2, 1 OZ (⅓ CUP) DEHYDRATED ONIONS AND 2½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.
3. IN STEP 3, 1 ⅔ NO. 10 CN CANNED DEHYDRATED COTTAGE CHEESE MAY B BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M01800
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .