Baked potatoes with chili (ch

100 Servings

Ingredients

Quantity Ingredient
3¼ pounds CHEESE CHEDDER
55 pounds POTATOES FRENCH FZ
10⅓ pounds BEANS KIDNEY #10
2 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
¼ cup SHORTENING; 3LB
1 tablespoon CHILI POWDER

Directions

13½ lb -

:

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE ½ RECIPE CHILI CON CARNE WITH BEANS, RECIPE NO. L-59. SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

4. USE ½ CUP (1-B-LADLE) CHILI CON CARNE WITH BEANS.

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 (6 ¾ OZ), ½ CUP (4 ½ OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.

Recipe Number: Q08301

SERVING SIZE: 1 POTATOE

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

Downloaded from Glen's MM Recipe Archive, .

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