| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
tb |
GARLIC DRY |
| 4 |
oz |
ONIONS DRY |
| 8 |
oz |
PEPPER PICKLE JALAP |
| 1 1/2 |
lb |
CHEESE CHEDDER |
| 1 1/2 |
lb |
MARGARINE PRINT FZ |
| 4 |
lb |
BEANS REFRIED 15 TO 18 OZ |
INSTRUCTIONS
1. COMBINE INGREDIENTS IN ORDER LISTED; BLEND WELL.
2. PLACE OVER LOW HEAT, STIRRING OFTEN, UNTIL CHEESE MELTS AND
MIXTURE IS WARM.
3. SERVE WARM WITH CORN CHIPS.
*ALL NOTES ARE PER 100 PORTIONS
NOTE: 1. IN STEP 1, 1/5 RECIPE OF REFRIED BEANS WITH CHEESE (RECIPE
NO. Q07500) MAY BE USED FOR CANNED REFRIED BEANS.
NOTE: 2. IN STEP 1, 3/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.
NOTE: 3. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.
NOTE: 4. DIP MAY BE SERVED COLD.
Recipe Number: B00700
SERVING SIZE: 100
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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