Peanut butter stuffed cel
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER; ICE |
| 6 | pounds | CELERY FRESH |
| 1⅛ | pounds | PEANUT BUTTER #2 1/2 |
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 PEANUT BUTTER WITH HONEY; BLEND THOROUGHLY.
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 INOT 2-3" PIECES.
Recipe Number: M00604
SERVING SIZE: 2 PIECES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .