| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
BEEF PATTIES FZ |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 1 1/16 |
lb |
PEPPER PICKLE JALAP |
| 1 |
|
MINUTES. SPREAD 1 OZ, 2 TBSP OR 1-AA LADLE CHILI IN EACH |
INSTRUCTIONS
6 3/4 lb
TEMPERATURE: 350 F. GRIDDLE : HEAT CHILI CON CARNE WITHOUT BEANS TO
BOILING. GRILL 3 1/2 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER
SIDE 3 GRILLED HAMBURGER. SPRINKLE EACH CHILIBURGER 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. DG0601 REFER 3. IN STEP 1, USE 6 LB 14 OZ(1-6 LB 12 OZ
CN) CANNED CHILI CON CARNE WITHOUT BEANS. 4. IN STEP 3, USE 1 LB 1
OZ ( 1/6-NO. 10 CN) CANNED JALAPENO PEPPERS, DRAINED. Recipe Number:
N02906 SERVING SIZE: 1 BURGER 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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