Recipe for Cottage Cheese and Sliced Tomatoes 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 lb COTTAGE CHEESE 5 LB
563/1000 lb TOMATOES FRESH
Instructions:
Instructions: 1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO.

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

3. SEPARATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

4. PLACE 1 TOMATO SLICE IN EACH LETTUCE LEAF.

5. PLACE 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF TOMATO SLICE.

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, 5 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 CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1/4 CP COT

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