| 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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