3 pounds fresh tomatoes, peeled and diced
4 ounces green peppers, chopped
1 pound celery, diced
1 pound cucumber, diced
8 ounces radishes, sliced
6 pounds dry curd cottage cheese (see notes)
1 ounce salt (1 1/2 tbsp)
3 cups mayonnaise
Servings: 50 / Yield: 6 quarts
1. Prepare vegetables.
2. Just before serving, add vegetables and mix all ingredients gently.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
If creamed cottage cheese is used, reduce mayonnaise to 1 cup and omit salt.
4 ounces green peppers, chopped
1 pound celery, diced
1 pound cucumber, diced
8 ounces radishes, sliced
6 pounds dry curd cottage cheese (see notes)
1 ounce salt (1 1/2 tbsp)
3 cups mayonnaise
Servings: 50 / Yield: 6 quarts
1. Prepare vegetables.
2. Just before serving, add vegetables and mix all ingredients gently.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
If creamed cottage cheese is used, reduce mayonnaise to 1 cup and omit salt.
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