Garden cottage cheese sal

100 Servings

Ingredients

Quantity 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

Directions

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, .

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