Recipe - Baked Potatoes With Chili

2 One fourth ga WATER; BOILING
1 ga WATER; HOT
One fourth cup
12 pound BEEF GROUND FZ
3 One fourth pound CHEESE CHEDDER
1 Three fourths cup TOMATO PASTE #2 1/2
1 1/8 teaspoon GARLIC DEHY GRA
1 One half qt TOMATOES # 10 CAN
55 pound POTATOES FRENCH FZ
1 pound ONIONS DRY
4 pound BEANS WHITE DRY 2 LB
1 tablespoon PEPPER RED GROUND
Three fourths cup CHILI POWDER
One fourth cup PAPRIKA GROUND
1 One half tablespoon SALT TABLE 5LB
1 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 CHILI CON CARNE, RECIPE NO. L28. SET ASIDE FOR USE
IN STEP 4.

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

4. POUR One half CUP (1B LADLE) CHILI 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.

Recipe Number: Q08300

SERVING SIZE: 1 POTATOE

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