FreeGroups.net's 160,000
Recipe Collection
Rate this recipe
Good
Bad

( 0 Ratings )

Recipe: Cottage Cheese and Tomato

Categories:

Yield: 100 Servings

12 1/2 lb COTTAGE CHEESE 5 LB
12 1/2 lb TOMATOES FRESH

4 lb LETTUCE FRESH

  1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.
  2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.
  3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
  4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF.
  5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.
  6. 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 1, 12 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ TOMATO WEDGES.

NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEES MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: M01400

SERVING SIZE: 1/4 CP(2 O

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Unlock the mysteries of God. Jesus is the key
Comments On This Page:

None yet posted - you can be the first!

Post Your Comment:
(All fields except email are required)    [ Comment Policy ]

E-mail
Name
Subject
Comments
You may use the following HTML tags in your comments:
<B><I><P .*><P><A><LI><OL><UL><EM><BR><STRONG><BLOCKQUOTE><HR><DIV .*><DIV><TT>
  
  Click the third checkbox to confirm you agree to the Comment Policy