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, .

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