Recipe - Cottage Cheese And Aprico

12 One half pound COTTAGE CHEESE 5 LB
2 cn APRICOTS #10
4 pound LETTUCE FRESH
1 tablespoon PAPRIKA GROUND

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD MG1.

2. DRAIN CANNED APRICOTS.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 2 APRICOT HALVES, HOLLOW
SIDE UP ON EACH LETTUCE LEAF.

4. PLACE One fourth CUP (1NO. 16 SCOOP) COTTAGE CHEESE ON APRICOTS.

5. 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 5, (1 LB 1 OZ 2NO. 10 CN) CANNED DEHYDRATED COTTAGE
CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M01301

SERVING SIZE: 2 TB COTTA

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