Recipe - Cottage Cheese Stuffed Ce

1 ga WATER; ICE
2 pound COTTAGE CHEESE 5 LB
6 pound CELERY FRESH
2 teaspoon ONIONS DRY
One fourth cup CATSUP TOMATO#10
2 tablespoon HORSERAD DEH 2 1/2

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 23" 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, http://www.erols.com/hosey.