Cottage cheese stuffed ce

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; ICE
2 pounds COTTAGE CHEESE 5 LB
6 pounds CELERY FRESH
2 teaspoons ONIONS DRY
¼ cup CATSUP TOMATO#10
2 tablespoons HORSERAD DEH 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 COTTAGE CHEESE, CATSUP, HORSERADISH AND ONIONS; 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 INTO 2-3" PIECES.

Recipe Number: M00602

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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