Recipe - Baked Potatoes With Chili (Ch

13 One half pound
3 One fourth pound CHEESE CHEDDER
55 pound POTATOES FRENCH FZ
10 1/3 pound BEANS KIDNEY #10
2 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
One fourth cup SHORTENING; 3LB
1 tablespoon CHILI POWDER

:

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

2. PREPARE One half RECIPE CHILI CON CARNE WITH BEANS, RECIPE NO. L59. SET
ASIDE FOR USE IN STEP 4.

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

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