Recipe - Chili Dog

2 One half ga WATER
200 FRANKFURTERS
21 pound BEEF GROUND FZ
6 pound TOMATO PASTE #2 1/2
2 One fourth teaspoon GARLIC DEHY GRA
5 qt TOMATOES # 10 CAN
2 pound ONIONS DRY
200 BUN FRANKFTR 13OZ #105
4 teaspoon PEPPER BLACK 1 LB CN
24 tablespoon CHILI POWDER
6 tablespoon PAPRIKA GROUND
8 tablespoon SALT TABLE 5LB

1. PIERCE EACH HOT DOG AND COVER WITH WATER IN STEAM JACKETED KETTLE/
STOCK POT. BRING TO A BOIL THEN REDUCE HEAT AND SIMMER FOR 5 MINUTES
DRAIN
HOT UNTIL SERVICE.

2. PREPARE CHILI IN ACCORDANCE WITH RECIPE CARD L02800.

3. PLACE HOTDOG IN ROLL AND COVER WITH 2 OUNCES OF CHILI AND OFFER
WITH BAKED BEANS

Recipe Number: S03001

SERVING SIZE: 1 SAND

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