Yield: 100 Servings
Measure | Ingredient |
---|---|
3¼ pounds | CHEESE CHEDDER |
55 pounds | POTATOES FRENCH FZ |
10⅓ pounds | BEANS KIDNEY #10 |
2 pounds | ONIONS DRY |
2 pounds | PEPPER SWT GRN FRESH |
¼ cup | SHORTENING; 3LB |
1 tablespoon | CHILI POWDER |
13½ 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, RECIPE NO. L-59. 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.
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 (6 ¾ OZ), ½ CUP (4 ½ OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.
Recipe Number: Q08301
SERVING SIZE: 1 POTATOE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .