Recipe for Cottage Cheese and Apricots 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 lb COTTAGE CHEESE 5 LB
2 can APRICOTS #10
4 lb LETTUCE FRESH
Instructions:
Instructions: 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.

SERVING SIZE: 2 TB COTTA

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