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 (actually used today!).
Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.