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Baked Potatoes with Chili (Ch

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CATEGORY CUISINE TAG YIELD
Dairy, Grains French 100 Servings

INGREDIENTS

3 1/4 lb CHEESE CHEDDER
55 lb POTATOES FRENCH FZ
10 1/3 lb BEANS KIDNEY #10
2 lb ONIONS DRY
2 lb PEPPER SWT GRN FRESH
1/4 c SHORTENING; 3LB
1 tb CHILI POWDER

INSTRUCTIONS

13 1/2 lb -
  :
1.  PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE
IN STEP 4.
2.  PREPARE 1/2 RECIPE CHILI CON CARNE WITH BEANS, RECIPE NO. L-59. SET
ASIDE FOR USE IN STEP 4.
3.  SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
4.  USE 1/2 CUP (1-B-LADLE) CHILI CON CARNE WITH BEANS.
5.  JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
  :
NOTE:  ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.
EACH PORTION:  1 POTATO (6 3/4 OZ), 1/2 CUP (4 1/2 OZ) TOPPING, 2 TBSP
(1/2 OZ) CHEESE.
Recipe Number: Q08301
SERVING SIZE: 1 POTATOE
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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