Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¼ gallon | WATER |
| 10 pounds | FRANKFURTERS |
| 2½ pounds | CHEESE AMER/SLICE |
| 1 pounds | ONIONS DRY |
| 100 \N | BUN FRANKFTR 13OZ #105 |
6¾ lb -
1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR STOCK POT. KEEP HOT UNTIL SERVED.
3. THOROUGHLY HEAT CHILI CON CARNE WITHOUT BEANS. PLACE FRANKFURTERS ON ROLLS. SPREAD 1 OZ (1-AA LADLE) CHILI OVER EACH FRANKFURTER. PLACE ½ TSP ONIONS AND 2 TBSP CHEESE ON TOP OF CHILI. SERVE HOT.
:
NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.
NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.
NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE SERVING.
Recipe Number: N03002
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .