Recipe - Blue Cheese Stuffed Celer

7/8 cup WATER; WARM
1 ga WATER; ICE
1 pound CHEESE CHEDDER
2 pound COTTAGE CHEESE 5 LB
1 ounce MILK; DRY NONFAT L HEAT
6 pound CELERY FRESH

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. RECONSTITUTE NONFAT, DRY MILK IN WARM WATER; BLEND WITH BLUEVEINED
CHEESE AND COTTAGE CHEESE.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED
CELERY CUT INTO 23" PIECES.

2. IN STEP 2, 27 OZ CANNED PIMENTOS MAY BE USED.

Recipe Number: M00601

SERVING SIZE: 2 PIECES

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