Baked potatoes w/hamburge
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | quart | WATER; WARM |
| 5 | quarts | WATER & MUSHROOM LIQUID |
| 12½ | pounds | BEEF GROUND FZ |
| 3¼ | pounds | CHEESE CHEDDER |
| 1 | quart | SOUR CREAM 12 OZ |
| ¾ | quart | MILK; DRY NON-FAT L HEAT |
| ¾ | teaspoon | GARLIC DEHY GRA |
| 55 | pounds | POTATOES FRENCH FZ |
| 2⅔ | pounds | MUSHROOMS 16 OZ |
| 1⅔ | pounds | ONIONS DRY |
| ½ | quart | FLOUR GEN PURPOSE 10LB |
| ½ | tablespoon | PEPPER BLACK 1 LB CN |
| 2½ | tablespoon | PAPRIKA GROUND |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
2. PREPARE ½ RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE 4. POUR ½ CUP (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
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 OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.
Recipe Number: Q08305
SERVING SIZE: 1 POTATO (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .