Recipe for Baked Potatoes with Broccoli and Chee 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
5/8 qt WATER, WARM
2 gal WATER TO COVER
1/4 lb CHEESE CHEDDER
1/4 cup BUTTER PRINT SURE
1/2 cup MILK, DRY NON-FAT L HEAT
20 lb BROCCOLI FZ
55 lb POTATOES FRENCH FZ
3 cup FLOUR GEN PURPOSE 10LB
3 tbl SALT TABLE 5LB
Instructions:
Instructions: 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-

3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES; SET ASIDE FOR USE IN STEP

4.

3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.

4. PLACE 1/2 CUP BROCCOLI INTO POTATO; COVER WITH 1/4 CUP (1-A LADLE)

CHEESE SAUCE TOPPING.

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 (2 1/2 OZ) CHOPPED BROCCOLI, 1/4 CUP (2 1/4 OZ) CHEESE SAUCE.

SERVING SIZE: 1 POTATO-1

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