Recipe for Cottage Cheese and Relish 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 gal WATER, ICE
2 lb COTTAGE CHEESE 5 LB
6 lb CELERY FRESH
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.

3. COMBINE COTTAGE CHEESE AND PICKLE RELISH.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2-3" PIECES.

SERVING SIZE: 2 PIECES

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