| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER |
| 200 |
|
FRANKFURTERS |
| 21 |
lb |
BEEF GROUND FZ |
| 6 |
lb |
TOMATO PASTE #2 1/2 |
| 2 1/4 |
ts |
GARLIC DEHY GRA |
| 5 |
qt |
TOMATOES # 10 CAN |
| 2 |
lb |
ONIONS DRY |
| 200 |
|
BUN FRANKFTR 13OZ #105 |
| 4 |
ts |
PEPPER BLACK 1 LB CN |
| 24 |
tb |
CHILI POWDER |
| 6 |
tb |
PAPRIKA GROUND |
| 8 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PIERCE EACH HOT DOG AND COVER WITH WATER IN STEAM JACKETED KETTLE/
STOCK POT. BRING TO A BOIL THEN REDUCE HEAT AND SIMMER FOR 5 MINUTES
DRAIN
HOT UNTIL SERVICE.
2. PREPARE CHILI IN ACCORDANCE WITH RECIPE CARD L02800.
3. PLACE HOTDOG IN ROLL AND COVER WITH 2 OUNCES OF CHILI AND OFFER
WITH BAKED BEANS
Recipe Number: S03001
SERVING SIZE: 1 SAND
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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