Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.
Number of servings 64
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
PRUNE AND COTTAGE CHEESE SALAD
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Prunes, 40--50 size | 3 lb. | ||||
| Cottage cheese | 6 c. | ||||
| Sour cream | 1 c. | ||||
| Salt | 1 tsp. |
Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.
Number of servings 48
Amount in one serving 3 stuffed prunes
Calories in one serving______
Cost of one serving______
DEVILED EGG SALAD
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Eggs | 24 | ||||
| Salt | 2 tsp. | ||||
| Vinegar | ½ c. | ||||
| Mayonnaise | ½ c. | ||||
| Mustard | 1 tsp. | ||||
| Paprika | 1 tsp. |
Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.
Number of servings 48
Amount in one serving ½ egg
Calories in one serving______
Cost of one serving______