Servings
100 s
Ingredients
- 3 1/4 pounds CHEESE CHEDDER
- 55 pounds POTATOES FRENCH FZ
- 10 1/3 pounds BEANS KIDNEY #10
- 2 pounds ONIONS DRY
- 2 pounds PEPPER SWT GRN FRESH
- 1/4 cup SHORTENING; 3LB
- 1 tablespoon Chili powder
Directions
- : 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.