10 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 (DEHYDRATED), RECIPE
NO. L-59-1. 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 (DEHYDRATED).
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: Q08302
SERVING SIZE: 1 POTATO (
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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