Recipe - Garden Cottage Cheese Sal

10 pound COTTAGE CHEESE 5 LB
8 ounce ONION GREEN FRESH
1 One half pound CELERY FRESH
4 pound CUCUMBERS FRESH
4 pound LETTUCE FRESH
1 pound PEPPER SWT GRN FRESH
1 pound RADISH RED FRESH
8 ounce SALAD DRESSING #2 1/2
1 ounce SALT TABLE 5LB

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 One half OZ (2 CUPS)
DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A11.

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: One half CUP

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