baked potatoes w/broccoli and chee

Categories
Yield
100 Servings
MeasureIngredient
5⅝ quart WATER; WARM
2 gallons WATER TO COVER
2¼ pounds CHEESE CHEDDER
2¼ cup BUTTER PRINT SURE
4½ cup MILK; DRY NON-FAT L HEAT
20 pounds BROCCOLI FZ
55 pounds POTATOES FRENCH FZ
3 cups FLOUR GEN PURPOSE 10LB
3 tablespoons SALT TABLE 5LB
1½ tablespoon SALT TABLE 5LB

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE 1½ RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES; SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

4. PLACE ½ CUP BROCCOLI INTO POTATO; COVER WITH ¼ CUP (1-A LADLE) CHEESE SAUCE TOPPING.

:

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

EACH PORTION: 1 POTATO (6 ¾ OZ), ½ CUP (2 ½ OZ) CHOPPED BROCCOLI, ¼ CUP (2 ¼ OZ) CHEESE SAUCE.

Recipe Number: Q08304

SERVING SIZE: 1 POTATO-1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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