Title: Baked potatoes w/broccoli and chee
 Categories: 
      Yield: 100 Servings
 
  5 5/8 qt WATER; WARM
      2 ga WATER TO COVER
  2 1/4 lb CHEESE CHEDDER
  2 1/4 c  BUTTER PRINT SURE
  4 1/2 c  MILK; DRY NON-FAT L HEAT
     20 lb BROCCOLI FZ
     55 lb POTATOES FRENCH FZ
      3 c  FLOUR GEN PURPOSE 10LB
      3 tb SALT TABLE 5LB
  1 1/2 tb SALT TABLE 5LB
 
  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.
  
  Recipe Number: Q08304
  
  SERVING SIZE: 1 POTATO-1
  
  From the  (actually used today!).