| 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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