Name: Baked Potatoes with Chili
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

Though true grace has various degrees, and there are some that are but babes in Christ, in whom the exercise of the inclination and will, towards divine and heavenly things, is comparatively weak; yet everyone that has the power of godliness in his heart, has his inclinations and heart exercised towards God and divine things, with such strength and vigor that these holy exercises do prevail in him above all carnal or natural affections, and are effectual to overcome them: for every true disciple of Christ "loves Him above father or mother, wife and children, brethren and sisters, houses and lands: yea, than his own life."

Jonathan Edwards

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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