Recipe for Baked Potatoes with Hamburge

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
1/4 qt	WATER, WARM
5 qt	WATER & MUSHROOM LIQUID
1/2 lb	BEEF GROUND FZ
1/4 lb	CHEESE CHEDDER
1 qt	SOUR CREAM 12 OZ
3/4 qt	MILK, DRY NON-FAT L HEAT
3/4 tsp	GARLIC DEHY GRA
55 lb	POTATOES FRENCH FZ
2/3 lb	MUSHROOMS 16 OZ
2/3 lb	ONIONS DRY
1/2 qt	FLOUR GEN PURPOSE 10LB
1/2 tbl	PEPPER BLACK 1 LB CN
1/2 tbl	PAPRIKA GROUND

Instructions:

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

2. PREPARE 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE

4. POUR 1/2 CUP (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.

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 OZ) TOPPING, 2 TBSP

(1/2 OZ) CHEESE.

SERVING SIZE: 1 POTATO (

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