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Add a photoServings: 12
Ingredients
- 12 1/2 lb COTTAGE CHEESE 5 LB
- 19 7/8 lb PEARS #10
- 4 lb LETTUCE FRESH
- 1 Tbsp. PAPRIKA Grnd
Directions
- 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.
- 2. DRAIN CANNED PEAR HALVES; SET ASIDE FOR USE IN STEP 5.
- 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; Add in PEAR HALF, HOLLOW SIDE UP.
- 4. PLACE 1/4 C. (1-NO. 16 SCOOP) COTTAGE CHEESE IN EACH PEAR HOLLOW.
- 5. GARNISH WITH PAPRIKA; COVER; Chill Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 2. IN STEP 5, (1 LB 1 Ounce 2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
- SERVING SIZE: 1/4 CP (2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1270g | |
| Recipe makes 12 servings | |
| Calories 876 | |
| Calories from Fat 188 | 21% |
| Total Fat 21.47g | 27% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1757mg | 73% |
| Potassium 1536mg | 44% |
| Total Carbs 123.55g | 33% |
| Dietary Fiber 22.3g | 74% |
| Sugars 79.52g | 53% |
| Protein 56.8g | 91% |
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