| 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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