| 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
:
1. COOK BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. DRAIN.
2. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL.
3. 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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