| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 5 5/8 |
qt |
WATER; WARM |
| 2 |
ga |
WATER TO COVER |
| 2 1/4 |
lb |
CHEESE CHEDDER |
| 2 1/4 |
c |
BUTTER PRINT SURE |
| 4 1/2 |
c |
MILK; DRY NON-FAT L HEAT |
| 20 |
lb |
BROCCOLI FZ |
| 55 |
lb |
POTATOES FRENCH FZ |
| 3 |
c |
FLOUR GEN PURPOSE 10LB |
| 3 |
tb |
SALT TABLE 5LB |
| 1 1/2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE
IN STEP 4.
2. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE
BROCCOLI, RECIPE NO. Q-G-3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES;
SET ASIDE FOR USE IN STEP 4.
3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
4. PLACE 1/2 CUP BROCCOLI INTO POTATO; COVER WITH 1/4 CUP (1-A LADLE)
CHEESE SAUCE TOPPING.
:
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 (2 1/2 OZ) CHOPPED BROCCOLI,
1/4 CUP (2 1/4 OZ) CHEESE SAUCE.
Recipe Number: Q08304
SERVING SIZE: 1 POTATO-1
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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