Baked potatoes w/broccoli and chee
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .