Chili size (canned chili

Yield: 100 Servings

Measure Ingredient
18¾ pounds BEEF PATTIES FZ
6 pounds CHEESE CHEDDER
5 pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102

13½ lb -

TEMPERATURE: 350 F. GRIDDLE

1. HEAT CHILI CON CARNE TO A SIMMER. SET ASIDE FOR USE IN STEP 3.

2. GRILL PATTIES 3 ½ MINUTES ON EACH SIDE OR UNTIL BROWN.

3. ON BOTTOM HALF OF BUN, PLACE PATTIE, ¼ CUP (1-NO. A LADLE) CHILE CON CARNE, 2 TBSP ONION AND ¼ CUP (1-NO. 16 SCOOP) CHEESE. TOP WITH OTHER HALF OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE NO. A-1100.

Recipe Number: N02600

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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