| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
qt |
WATER; WARM |
| 5 |
qt |
WATER & MUSHROOM LIQUID |
| 12 1/2 |
lb |
BEEF GROUND FZ |
| 3 1/4 |
lb |
CHEESE CHEDDER |
| 1 |
qt |
SOUR CREAM 12 OZ |
| 3/4 |
qt |
MILK; DRY NON-FAT L HEAT |
| 3/4 |
ts |
GARLIC DEHY GRA |
| 55 |
lb |
POTATOES FRENCH FZ |
| 2 2/3 |
lb |
MUSHROOMS 16 OZ |
| 1 2/3 |
lb |
ONIONS DRY |
| 1/2 |
qt |
FLOUR GEN PURPOSE 10LB |
| 1/2 |
tb |
PEPPER BLACK 1 LB CN |
| 2 1/2 |
tb |
PAPRIKA GROUND |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE
IN STEP 4.
2. PREPARE 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE
4. POUR 1/2 CUP (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
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 OZ) TOPPING, 2 TBSP
(1/2 OZ) CHEESE.
Recipe Number: Q08305
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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