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baked potatoes with chili (ch

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    Source: www.astray.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB2, B3, B9, B12, H
    MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 1/4 pounds CHEESE CHEDDER

    2. 55 pounds POTATOES FRENCH FZ

    3. 101/3 pounds BEANS KIDNEY

    4. 2 pounds ONIONS DRY

    5. 2 pounds PEPPER SWT GRN FRESH

    6. cup SHORTENING; 3LB

    7. 1 tablespoon CHILI POWDER

    Instructions Jump to Ingredients ↑

    1. ½ lb - :

    2. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

    3. PREPARE ½ RECIPE CHILI CON CARNE WITH BEANS, RECIPE NO. L-59. SET ASIDE FOR USE IN STEP 4.

    4. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

    5. USE ½ CUP (1-B-LADLE) CHILI CON CARNE WITH BEANS.

    6. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE. :

    7. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

    8. EACH PORTION: 1 POTATO (6 ¾ OZ), ½ CUP (4 ½ OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.

    9. Recipe Number: Q08301 SERVING SIZE: 1 POTATOE From the (actually used today!).

    10. Downloaded from Glen's MM Recipe Archive, .

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