| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
BEEF PATTIES FZ |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 1 1/16 |
lb |
PEPPER PICKLE JALAP |
INSTRUCTIONS
6 3/4 lb -
TEMPERATURE: 350 F. GRIDDLE
:
1. HEAT CHILI CON CARNE WITHOUT BEANS TO BOILING.
2. GRILL 3 1/2 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 1/2
MINUTES.
3. SPREAD 1 OZ (2 TBSP OR 1-AA LADLE) CHILI IN EACH GRILLED HAMBURGER.
SPRINKLE EACH CHILIBURGER WITH 1 TSP JALAPENO PEPPERS.
4. SERVE HOT ON SPLIT BUNS.
:
NOTE: 1. IN STEP 2, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S
DIRECTIONS FOR PREPARATION.
NOTE: 2. IN STEP 4, USE 1 RECIPE FOR SANDWICH BUNS (RECIPE NO. DG0601
REFER
3. IN STEP 1, USE 6 LB 14 OZ(1-6 LB 12 OZ CN) CANNED CHILI CON CARNE
WITHOUT BEANS.
4. IN STEP 3, USE 1 LB 1 OZ ( 1/6-NO. 10 CN) CANNED JALAPENO PEPPERS,
DRAINED.
Recipe Number: N02906
SERVING SIZE: 1 BURGER
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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