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Title: Baked Potatoes with Chili (Ch Categories: Yield: 100 Servings 13 1/2 lb - 3 1/4 lb CHEESE CHEDDER 55 lb POTATOES FRENCH FZ 10 1/3 lb BEANS KIDNEY #10 2 lb ONIONS DRY 2 lb PEPPER SWT GRN FRESH 1/4 c SHORTENING; 3LB 1 tb CHILI POWDER : 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4. 2. PREPARE 1/2 RECIPE CHILI CON CARNE WITH BEANS, RECIPE NO. L-59. SET ASIDE FOR USE IN STEP 4. 3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK. 4. USE 1/2 CUP (1-B-LADLE) 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. A-4. EACH PORTION: 1 POTATO (6 3/4 OZ), 1/2 CUP (4 1/2 OZ) TOPPING, 2 TBSP (1/2 OZ) CHEESE. Recipe Number: Q08301 SERVING SIZE: 1 POTATOE From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |