| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
lb |
BACON;SLICED FZ |
| 4 |
lb |
CHEESE CHEDDER |
| 1/2 |
lb |
BUTTER PRINT SURE |
| 24 1/2 |
lb |
SUCCOTASH FZ |
| 2 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
:
1. DRAIN SPINACH; CHOP COARSELY; PLACE A LAYER IN EACH GREASED PAN.
2. COVER SPINACH IN EACH PAN WITH EQUAL AMOUNT CHEESE.
3. COMBINE CRUMBS AND BUTTER OR MARGARINE; SPRINKLE AN EQUAL QUANTITY
OVER CHEESE IN EACH PAN.
4. COOK BACON; DRAIN FAT. CRUMBLE BACON. SPRINKLE AND EQUAL QUANTITY OF
BACON OVER MIXTURE IN EACH PAN.
5. BAKE UNTIL SPINACH IS THOROUGHLY HEAT.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 20 LB FROZEN SPINACH MAY BE USED. COOK FROZEN SPINACH
ACCORDING TO INSTRUCTION ON RECIPE NO Q-G-3.
NOTE: 2. IN STEP 3, DO NOT SUBSTITUTE BREAD CRUMBS FOR CRACKER CRUMBS.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-02500.
NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q06000
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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