Blue Cheese Stuffed Celer

Blue Cheese Stuffed Celer Ingredients

7/8 c WATER; WARM	2 lb COTTAGE CHEESE 5 LB
1 ga WATER; ICE	1 oz MILK; DRY NON-FAT L HEAT
1 lb CHEESE CHEDDER	6 lb CELERY FRESH

Instructions for Blue Cheese Stuffed Celer

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. RECONSTITUTE NONFAT, DRY MILK IN WARM WATER; BLEND WITH BLUE-VEINED CHEESE AND COTTAGE CHEESE. 4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2-3" PIECES. 2. IN STEP 2, 2-7 OZ CANNED PIMENTOS MAY BE USED. Recipe Number: M00601 SERVING SIZE: 2 PIECES From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CheeseCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery

Milk

Stuffed Celery Cheese Milk

for flavor and categorization

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