Instructions: 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M00001.

2. DRAIN PEACHES.

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD PEACH HALF, HOLLOW SIDE UP.

4. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEACH HOLLOW.

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: 1/4 CP COT

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