| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | 100 | Servings | |
INGREDIENTS
| 3 1/4 | lb | CHEESE CHEDDER |
| 55 | lb | POTATOES FRENCH FZ |
| 10 1/3 | lb | BEANS KIDNEY #10 |
| 2 | lb | ONIONS DRY |
| 2 | lb | PEPPER SWT GRN FRESH |
| 1/4 | c | SHORTENING; 3LB |
| 1 | tb | CHILI POWDER |
INSTRUCTIONS
13 1/2 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, RECIPE NO. L-59. 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. 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: Q08301 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.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”