| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 100 | Servings | |
INGREDIENTS
| 5 5/8 | qt | WATER, WARM |
| 2 | gl | WATER TO COVER |
| 2 1/4 | lb | CHEESE CHEDDER |
| 2 1/4 | c | BUTTER PRINT SURE |
| 4 1/2 | c | MILK, DRY NON-FAT L HEAT |
| 20 | lb | BROCCOLI FZ |
| 55 | lb | POTATOES FRENCH FZ |
| 3 | c | FLOUR GEN PURPOSE 10LB |
| 3 | T | SALT TABLE 5LB |
| 1 1/2 | T | SALT TABLE 5LB |
| 1 | CUP, 2 1/4 OZ CHEESE SAUCE. |
INSTRUCTIONS
PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES; SET ASIDE FOR USE IN STEP 4. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK. PLACE 1/2 CUP BROCCOLI INTO POTATO; COVER WITH 1/4 CUP (1-A LADLE) CHEESE SAUCE TOPPING. : 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 (2 1/2 OZ) CHOPPED BROCCOLI, Recipe Number: Q08304 SERVING SIZE: 1 POTATO-1 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 315.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g