Source: U.S. Department of Defence
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Cream Cheese Stuffed Celery
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 006 03
CREAM CHEESE STUFFED CELERY
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
37 cal
1g
1g
3g
10 mg
51 mg
18 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,BUNCH
6 lbs
1 gal 1-2/3 qts
8-1/4 lbs
CHEESE,CREAM
2 lbs
1 qts
Method
1 Cut celery into 2 to 3 inch pieces. Place celery in ice water 1 hour or until crisp. Drain. Place on sheet pans lined with waxed
paper. Refrigerate for use in Step 2.
2 Fill hollow section of each celery piece with softened cream cheese.
3 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 2 Pieces |
| Calories: | 37 cal |
| Carbohydrates: | 1g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 10 mg |
| Sodium: | 51 mg |
| Calcium: | 18 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CELERY,FRESH,BUNCH | 6 lbs | 1 gal 1-2/3 qts | 8-1/4 lbs |
| CHEESE,CREAM | 2 lbs | 1 qts |
| Method: | |
|
1 Cut celery into 2 to 3 inch pieces. Place celery in ice water 1 hour or until crisp. Drain. Place on sheet pans lined with waxed paper. Refrigerate for use in Step 2. 2 Fill hollow section of each celery piece with softened cream cheese. 3 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence