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Garden Cottage Cheese Sal


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Ingredients:

  • 10 lb COTTAGE CHEESE 5 LB
  • 8 oz ONION GREEN FRESH
  • 1 1/2 lb CELERY FRESH
  • 4 lb CUCUMBERS FRESH
  • 4 lb LETTUCE FRESH
  • 1 lb PEPPER SWT GRN FRESH
  • 1 lb RADISH RED FRESH
  • 8 oz SALAD DRESSING #2 1/2
  • 1 oz 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 (1/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.
 
3. IN STEP 3, 1 2/3 NO. 10 CN CANNED DEHYDRATED COTTAGE CHEESE MAY B BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
 
Recipe Number: M01800
 
SERVING SIZE: 1/2 CUP
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.