Title: Cottage Cheese and Aprico
Categories:
Yield: 100 Servings

12 1/2 lb COTTAGE CHEESE 5 LB
2 cn APRICOTS #10
4 lb LETTUCE FRESH
1 tb PAPRIKA GROUND

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

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 1/4 CUP (1-NO. 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 2-NO. 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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.