Recipe - Baked Potatoes Whamburge

3 One fourth qt WATER; WARM
5 qt WATER & MUSHROOM LIQUID
12 One half pound BEEF GROUND FZ
3 One fourth pound CHEESE CHEDDER
1 qt SOUR CREAM 12 OZ
Three fourths qt MILK; DRY NONFAT L HEAT
Three fourths teaspoon GARLIC DEHY GRA
55 pound POTATOES FRENCH FZ
2 2/3 pound MUSHROOMS 16 OZ
1 2/3 pound ONIONS DRY
One half qt FLOUR GEN PURPOSE 10LB
One half tablespoon PEPPER BLACK 1 LB CN
2 One half tablespoon PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

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

2. PREPARE One half RECIPE HAMBURGER STROGANOFF, RECIPE NO. L532. SET ASIDE

4. POUR One half CUP (1B 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. A4.
EACH PORTION: 1 POTATO (6 Three fourths OZ), One half CUP (4 OZ) TOPPING, 2 TBSP
(One half 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, http://www.erols.com/hosey.