| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 18 3/4 | lb | BEEF PATTIES FZ |
| 6 | lb | CHEESE CHEDDER |
| 5 | lb | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 |
INSTRUCTIONS
13 1/2 lb - TEMPERATURE: 350 F. GRIDDLE 1. HEAT CHILI CON CARNE TO A SIMMER. SET ASIDE FOR USE IN STEP 3. 2. GRILL PATTIES 3 1/2 MINUTES ON EACH SIDE OR UNTIL BROWN. 3. ON BOTTOM HALF OF BUN, PLACE PATTIE, 1/4 CUP (1-NO. A LADLE) CHILE CON CARNE, 2 TBSP ONION AND 1/4 CUP (1-NO. 16 SCOOP) CHEESE. TOP WITH OTHER HALF OF BUN. 4. SERVE HOT. NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES ON EACH SIDE OR UNTIL BROWN. NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-1100. Recipe Number: N02600 SERVING SIZE: 1 SANDWICH 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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