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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains 100 Servings

INGREDIENTS

4 1/2 ga WATER; BOILING
2 ga WATER & RESERVED LIQUID
24 lb BEEF GROUND FZ
18 3/4 lb BEEF PATTIES FZ
6 lb CHEESE CHEDDER
1 7/8 lb TOMATO PASTE #2 1/2
2 1/4 ts GARLIC DEHY GRA
6 3/8 lb TOMATOES # 10 CAN
8 lb BEANS KIDNEY #10
5 lb ONIONS DRY
2 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
8 oz CHILI POWDER
2 oz PAPRIKA GROUND
3 tb SALT TABLE 5LB
2 tb SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  350 F. GRIDDLE
1.  PREPARE 1/5 RECIPE CHILI CON CARNE (RECIPE NO. L28000) HEAT THOROUGHLY.
2.  GRILL PATTIES 3 1/2 MINUTES ON EACH SIDE OR UNTIL BROWNED.
3.  ON BOTTOM HALF OF BUN, PLACE PATTIES 1/4 CUP (1-NO. A LADLE) CHILI 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-11000.
Recipe Number: N02602
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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