Source: U.S. Department of Defence
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Peanut Butter Stuffed Celery
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 006 02
PEANUT BUTTER STUFFED CELERY
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
50 cal
6g
2g
3g
0 mg
48 mg
13 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,BUNCH
6 lbs
1 gal 1-2/3 qts
8-1/4 lbs
PEANUT BUTTER
1-1/8 lbs
2 cup
HONEY
1-1/8 lbs
1-1/2 cup
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.
2 Combine peanut butter with honey; blend thoroughly.
3 Fill hollow section of each celery piece with mixture.
4 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: | 50 cal |
| Carbohydrates: | 6g |
| Protein: | 2g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 48 mg |
| Calcium: | 13 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CELERY,FRESH,BUNCH | 6 lbs | 1 gal 1-2/3 qts | 8-1/4 lbs |
| PEANUT BUTTER | 1-1/8 lbs | 2 cup | |
| HONEY | 1-1/8 lbs | 1-1/2 cup |
| 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. 2 Combine peanut butter with honey; blend thoroughly. 3 Fill hollow section of each celery piece with mixture. 4 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