Recipe - Chili Size (Canned Chili

13 One half pound
18 Three fourths pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
6 7/8 pound BEANS KIDNEY #10
5 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102

TEMPERATURE: 350 F. GRIDDLE

1. USE CANNED KIDNEY BEANS. DRAIN AND ADD TO CHILI CON CARNE. MIX WELL;
HEAT THOROUGHLY.

2. GRILL PATTIES 3 One half MINYUES ON EACH SIDE OR UNTIL BROWNED.

3. ON BOTTOM HALF OF BUN, PLACE PATTIE AND 1/3 CUP CHILI MIXTURE, 2 TBSP
ONION AND One fourth CUP (110. 16 SCOOP) CHEESE. TOP WITH OTHER HALF OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4
MINUTES
ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11000.
Recipe Number: N02601

SERVING SIZE: 1 SANDWICH

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