| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | French | 100 | Servings | |
INGREDIENTS
| 2 1/4 | ga | WATER; BOILING |
| 1 | ga | WATER; HOT |
| 12 | lb | BEEF GROUND FZ |
| 3 1/4 | lb | CHEESE CHEDDER |
| 1 3/4 | c | TOMATO PASTE #2 1/2 |
| 1 1/8 | ts | GARLIC DEHY GRA |
| 1 1/2 | qt | TOMATOES # 10 CAN |
| 55 | lb | POTATOES FRENCH FZ |
| 1 | lb | ONIONS DRY |
| 4 | lb | BEANS WHITE DRY 2 LB |
| 1 | tb | PEPPER RED GROUND |
| 3/4 | c | CHILI POWDER |
| 1/4 | c | PAPRIKA GROUND |
| 1 1/2 | tb | SALT TABLE 5LB |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1/4 c - 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, RECIPE NO. L-28. 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) CHILI 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. Recipe Number: Q08300 SERVING SIZE: 1 POTATOE 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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