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

12 1/2 lb COTTAGE CHEESE 5 LB
12 1/2 lb TOMATOES FRESH
4 lb LETTUCE FRESH

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

2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.

3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE
LEAF.

5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.

6. 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 1, 12 LB 12 OZ FRESH TOMATOES A.P. WILL YIELD 12 LB 8 OZ
TOMATO WEDGES.

NOTE: 3. IN STEP 4, 1 LB 1 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE
CHEES
MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: M01400

SERVING SIZE: 1/4 CP(2 O

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