Source: U.S. Department of Defence
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Pimiento Cheese Stuffed Celery
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 006 00
PIMIENTO CHEESE STUFFED CELERY
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
57 cal
2g
3g
4g
11 mg
101 mg
84 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,BUNCH
6 lbs
1 gal 1-2/3 qts
8-1/4 lbs
CHEESE,CHEDDAR,SHREDDED
2-1/4 lbs
2 qts 1 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
10-1/8 oz
1-1/2 cup
SALAD DRESSING,MAYONNAISE TYPE
7-7/8 oz
1 cup
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
WORCESTERSHIRE SAUCE
1/2 oz
1 tbsp
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 3.
2 Combine cheese, pimientos, Salad Dressing, red pepper, and Worcestershire sauce; blend well.
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: | 57 cal |
| Carbohydrates: | 2g |
| Protein: | 3g |
| Fat: | 4g |
| Cholesterol: | 11 mg |
| Sodium: | 101 mg |
| Calcium: | 84 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CELERY,FRESH,BUNCH | 6 lbs | 1 gal 1-2/3 qts | 8-1/4 lbs |
| CHEESE,CHEDDAR,SHREDDED | 2-1/4 lbs | 2 qts 1 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 10-1/8 oz | 1-1/2 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 7-7/8 oz | 1 cup | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| WORCESTERSHIRE SAUCE | 1/2 oz | 1 tbsp |
| 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 3. 2 Combine cheese, pimientos, Salad Dressing, red pepper, and Worcestershire sauce; blend well. 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