Baked potatoes with chees
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11¼ | quart | WATER; WARM |
| 4½ | pounds | CHEESE CHEDDER |
| 2¼ | pounds | BUTTER PRINT SURE |
| 9 | cups | MILK; DRY NON-FAT L HEAT |
| 55 | pounds | POTATOES FRENCH FZ |
| 6 | cups | FLOUR GEN PURPOSE 10LB |
| 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 3 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2. SET ASIDE FOR USE IN STEP 4.
3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.
4. POUR ½ CUP (1-B LADLE) CHEESE SAUCE TOPPING INTO POTATO.
:
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) CHEESE SAUCE.
Recipe Number: Q08303
SERVING SIZE: 1 POT. (6
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .