Recipe - Baked Potatoes Wbroccoli And Chee

5 5/8 qt WATER; WARM
2 ga WATER TO COVER
2 One fourth pound CHEESE CHEDDER
2 One fourth cup BUTTER PRINT SURE
4 One half cup MILK; DRY NONFAT L HEAT
20 pound BROCCOLI FZ
55 pound POTATOES FRENCH FZ
3 cup FLOUR GEN PURPOSE 10LB
3 tablespoon SALT TABLE 5LB
1 One half tablespoon SALT TABLE 5LB

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q44. SET ASIDE FOR USE
IN STEP 4.

2. PREPARE 1 One half RECIPES CHEESE SAUCE, RECIPE NO. O12, AND 1 RECIPE
BROCCOLI, RECIPE NO. QG3. CHOP COOKED BROCCOLI INTO 1INCH PIECES;
SET ASIDE FOR USE IN STEP 4.

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

4. PLACE One half CUP BROCCOLI INTO POTATO; COVER WITH One fourth CUP (1A LADLE)
CHEESE SAUCE TOPPING.
:

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A4.
EACH PORTION: 1 POTATO (6 Three fourths OZ), One half CUP (2 One half OZ) CHOPPED BROCCOLI,
One fourth CUP (2 One fourth OZ) CHEESE SAUCE.

Recipe Number: Q08304

SERVING SIZE: 1 POTATO1

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.