CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
INSTRUCTIONS
3 lb PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : OPEN CANS AT BOTH ENDS; PUSH OUT BACON. REMOVE PARCHMENT PAPER; SEPERATE SLICES. PLACE BACON ON 350 F. GRIDDLE. HEAT 5 MINUTES, TURNING ONCE AFTER 3 MINUTES UNTIL CRISP BUT NOT BRITTLE. DRAIN ON ABSORBENT PAPER. : NOTE: 1. IN STEP 1, 4 LB 8 OZ (1-NO. 10 CN) CANNED PRECOOKED BACON MAY BE USED. EACH PORTION: 3 SLICES. NOTE: 2. IN STEP 1, BACON WILL BE EASIER TO REMOVE IF UNOPENED CANS ARE PLACED IN HOT WATER FOR A FEW MINUTES. NOTE: 3. 3 LB OTHER SIZE CONTAINERS OF PRECOOKED BACON MAY BE USED. Recipe Number: L00101 SERVING SIZE: 2 SLICES From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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