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CATEGORY CUISINE TAG YIELD
Grains, Meats 100 Servings

INGREDIENTS

1 lb BACON;SLICED FZ
27 1/2 lb BEANS WHITE PORK #10
1 1/2 lb ONIONS DRY
1 1/2 lb SUGAR; BROWN, 2 LB
1 1/8 lb CATSUP TOMATO#10
1/4 lb 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.  SEE RECIPE NO. A-25.
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: Q00200
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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