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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  HEAT CHILI CON CARNE TO A SIMMER. SET
ASIDE FOR USE IN STEP 3. GRILL  PATTIES 3 1/2 MINUTES ON EACH SIDE OR
UNTIL BROWN. 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. 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.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 33.1mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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