| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 100 | Servings | |
INGREDIENTS
| 11 1/4 | qt | WATER; WARM |
| 4 1/2 | lb | CHEESE CHEDDER |
| 2 1/4 | lb | BUTTER PRINT SURE |
| 9 | c | MILK; DRY NON-FAT L HEAT |
| 55 | lb | POTATOES FRENCH FZ |
| 6 | c | FLOUR GEN PURPOSE 10LB |
| 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 3 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2. SET ASIDE FOR USE IN STEP 4. 3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK. 4. POUR 1/2 CUP (1-B LADLE) CHEESE SAUCE TOPPING INTO POTATO. : 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) CHEESE SAUCE. Recipe Number: Q08303 SERVING SIZE: 1 POT. (6 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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