Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¼ gallon | WATER; BOILING |
| 1 gallon | WATER; HOT |
| 12 pounds | BEEF GROUND FZ |
| 3¼ pounds | CHEESE CHEDDER |
| 1¾ cup | TOMATO PASTE #2 1/2 |
| 1⅛ teaspoon | GARLIC DEHY GRA |
| 1½ quart | TOMATOES # 10 CAN |
| 55 pounds | POTATOES FRENCH FZ |
| 1 pounds | ONIONS DRY |
| 4 pounds | BEANS WHITE DRY 2 LB |
| 1 tablespoon | PEPPER RED GROUND |
| ¾ cup | CHILI POWDER |
| ¼ cup | PAPRIKA GROUND |
| 1½ tablespoon | SALT TABLE 5LB |
| 1 tablespoon | SALT TABLE 5LB |
¼ c -
1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
2. PREPARE ½ RECIPE CHILI CON CARNE, RECIPE NO. L-28. 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) CHILI 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.
Recipe Number: Q08300
SERVING SIZE: 1 POTATOE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .