Cottage Cheese and Peach Salad M.Salads, Salad Dressings, and Relishes No.013
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|Yield: 100 Portions Each Portion: 1/4 Cup Cheese 1 Peach Half|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | lettuce as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Peaches, Canned | 13LB 8OZ| 1.50 Gal | 2. Drain peaches; set aside for |
| | | | use in Step 3. |
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|Lettuce | 4LB | | 3. Place 1 lettuce leaf on each |
| | | | serving dish; add peach half, |
| | | | hollow side up. |
|--------------------|----------|----------|-----------------------------------|
|Cottage Cheese | 12LB | 1.50 Gal | 4. Place 1/4 cup (1-No. 16 scoop) |
|Paprika, Ground | | 2.00 Tbsp| cottage cheese in each peach |
| | | | hollow. |
| | | | 5. Garnish with paprika. Cover; |
| | | | refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
2. In Step 5, 2-No. 10 cn canned dehydrated cottage cheese may
be used. Rehydrate according to instructions on container.
VARIATION
1. COTTAGE CHEESE AND APRICOT SALAD: Follow Step 1. In Step 2,
use 13 lb 8 oz (2-No. 10 cn) canned apricots. In Step 3,
place 2 apricot halves on each lettuce leaf. Follow Steps 4
and 5.
2. COTTAGE CHEESE AND PEAR SALAD: Follow Step 1. In Step 2, use
13 lb 4 oz (2-No. 10 cn) canned pear halves. Follow
Steps 3 through 5.
3. COTTAGE CHEESE AND PINEAPPLE SALAD: Follow Step 1. In
Step 2, use 13 lb 8 oz (2-No. 10 cn) canned sliced
pineapple. Follow Steps 3 through 5.