Yield: 100 Servings
Measure | Ingredient |
---|---|
4½ gallon | WATER; BOILING |
3¼ pounds | CHEESE CHEDDER |
55 pounds | POTATOES FRENCH FZ |
10 lb -
1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
2. PREPARE ½ RECIPE CHILI CON CARNE WITH BEANS (DEHYDRATED), RECIPE NO. L-59-1. SET ASIDE FOR USE IN STEP 4.
3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.
4. USE ½ CUP (1-B LADLE) CHILI CON CARNE WITH BEANS (DEHYDRATED).
5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
:
NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.
EACH PORTION: 1 POTATO (6¾ OZ), ½ CUP (4 ½ OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.
Recipe Number: Q08302
SERVING SIZE: 1 POTATO (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .