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Title: Cobb Salad Categories: Yield: 100 Servings 1/2 c WATER 2 1/3 lb CHICKEN;WHOLE FZ 5 lb BACON;SLICED FZ 1 9/16 lb CHEESE CHEDDER 19 EGGS SHELL 1 ts GARLIC DEHY GRA 2 1/3 lb TOMATOES FRESH 1/4 c LEMON FRESH 8 lb LETTUCE FRESH 1 7/16 lb ONIONS DRY 1 1/4 lb SALAD OIL; 1 GAL 2 ts PEPPER BLACK 1 LB CN 1 ts OREGANO GROUND 2 1/2 c VINEGAR CIDER 1 oz SALT TABLE 5LB 1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. M00001. 2. COOK BACON UNTIL CRISP; DRAIN OFF FAT. SET ASIDE FOR USE IN STEP 6. 3. TEAR PREPARED LETTUCE INTO PIECES. 4. PLACE 3/4 CUP LETTUCE IN EACH INDIVIDUAL SALAD BOWL. 5. PLACE 1 TBSP BLUE CHEESE ON TOP OF LETTUCE IN CENTER. 6. ARRANGE THE FOLLOWING INGREDIENTS AROUND THE CHEESE IN SEPARATE WEDGE-SHAPED SECTIONS: 1 TBSP EACH BACON, TOMATOES, EGGS AND CHICKEN; 1 1/2 TBSP AVOCADO (TOSS AVOCADO IN LEMON JUICE TO PREVENT DARKENING WHILE HOLDING); AND 2 TSP ONIONS. 7. COVER; REFRIGERATE UNTIL READY TO SERVE. 8. PREPARE 1 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M-69). (SEE NOTE 4.) NOTE: 1. IN STEP 1: 8 LB 10 OZ FRESH LETTUCE A.P. WILL YIELD 8 LB TRIMMED LETTUCE; 2 LB 9 OZ FRESH TOMATOES A.P. WILL YIELD 2 LB 5 OZ OR 6 1/3 CUP DICED TOMATOES; 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 7 OZ OR 4 1/2 CUP CHOPPED ONIONS; 4 LB 13 OZ FRESH AVOCADO A.P. WILL YIELD 3 LB 5 OZ OR 9 1/2 CUP DICED AVOCADO. NOTE: 2. IN STEP 5, 5 LB 5 OZ CHICKEN, BROILER-FRYER, WHOLE, MAY BE USED. COOK ACCCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L15100, OR USE 2 LB 4 OZ (1 1/4-29 OZ CN) CANNED CHICKEN, DRAINED, OR USE 2 LB 2 OZ TURKEY, COOKED, DICED. NOTE: 3. IN STEP 6: 6 OZ (1 1/2 LEMONS) A.P. WILL YIELD 1/4 CUP LEMON JUICE. NOTE: 4. ADD 2 TBSP (1-AA LADLE) SALAD DRESSING TO EACH SALAD JUST BEFORE SERVING TO PREVENT SOGGINESS. Recipe Number: M07800 SERVING SIZE: 1 CUP (3 1 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |