Blue cheese stuffed celer

100 Servings

Ingredients

Quantity Ingredient
⅞ cup WATER; WARM
1 gallon WATER; ICE
1 pounds CHEESE CHEDDER
2 pounds COTTAGE CHEESE 5 LB
1 ounce MILK; DRY NON-FAT L HEAT
6 pounds CELERY FRESH

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. RECONSTITUTE NONFAT, DRY MILK IN WARM WATER; BLEND WITH BLUE-VEINED CHEESE AND COTTAGE CHEESE.

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

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2-3" PIECES.

2. IN STEP 2, 2-7 OZ CANNED PIMENTOS MAY BE USED.

Recipe Number: M00601

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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