| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 100 | Servings | |
INGREDIENTS
| 18 3/4 | lb | BEEF PATTIES FZ |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1 1/16 | lb | PEPPER PICKLE JALAP |
INSTRUCTIONS
6 3/4 lb TEMPERATURE: 350 F. GRIDDLE : HEAT CHIL CON CARNE WITHOUT BEANS TO BOILING. GRILL 3 1/2 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 1/2 MINUTES. AFTER PATTIES ARE TURNED, PLACE 1 SLICE CHEESE ON EACH PATTIE. CONTINUE TO GRILL UNTIL CHEESE MELTS. SPREAD 1 OZ (2 TBSP OR 1-AA LADLE) CHILI ON EACH CHEESEBURGER. SPRINKLE EACH CHILI CHEESEBURGER WITH 1 TSP JALAPENO PEPPERS. SERVE HOT ON SPLIT BUNS. : NOTE: 1. IN STEP 2, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION. NOTE: 2. IN STEP 4, USE 1 RECIPE FOR SANDWICH BUNS (RECIPE NO. D-G-6(1)-3). 3. IN STEP 1, USE 5 LB 3 OZ(100 SLICES)AMERICAN CHEESE AND 6 LB 14 OZ ( 1-6 LB 12 OZ) CANNED CHILI CON CARNE WITHOUT BEANS. 4. IN STEP 3, FINELY CHOP 1 LB 1 OZ (1/6- NO. 10 CN) CANNED JALAPENO PEPPERS, DRAINED. Recipe Number: N02908 SERVING SIZE: 1 CHEESEBU 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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