Cottage cheese and pineap

100 Servings

Ingredients

Quantity Ingredient
12½ pounds COTTAGE CHEESE 5 LB
13½ pounds PINEAPPLE SLICED #10
4 pounds LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

Directions

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DRAIN CANNED SLICED PINEAPPLE; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PINEAPPLE SLICE.

4. PLACE ¼ CUP (1-NO. 16 SCOOP) COTTAGE CHEESE ON EACH PINEAPPLE SLICE.

5. 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 5, (1 LB 1 OZ 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE

MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01303

SERVING SIZE: ¼ CP(2 O

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

Downloaded from Glen's MM Recipe Archive, .

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