| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 1 | lb | BACON, SLICED FZ |
| 27 1/2 | lb | BEANS KIDNEY #10 |
| 1 1/2 | lb | ONIONS DRY |
| 1 3/4 | lb | SUGAR, BROWN 2 LB |
| 1 7/16 | lb | CATSUP TOMATO#10 |
| 6 | oz | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : COOK BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. DRAIN. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL. BAKE, UNCOVERED, 1 1/2 TO 2 HOURS OR UNTIL BROWNED. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 2, 3 1/3 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 27 LB 8 OZ (8 1/2-NO. 3 CYL CN) CANNED WHITE BEANS WITH PORK IN TOMATO SAUCE MAY BE USED. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. NOTE: 6. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2 HOURS ON HIGH FAN; OPEN VENT. Recipe Number: Q00201 SERVING SIZE: 1/2 CUP 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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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 20.5mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 8g
Protein: <1g