| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
100 |
Servings |
INGREDIENTS
| 6 |
lb |
BACON;SLICED FZ |
| 20 |
lb |
FRANKFURTERS |
| 3 |
lb |
CHEESE AMER/SLICE |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. PARTIALLY COOK BACON IN 375F. OVEN ABOUT 17 MINUTES. DRAIN ON
ABSORBENT
PAPER. CUT EACH SLICE IN HALF. SET ASIDE FOR USE IN STEP 4.
2. CUT FRANKFURTERS TO 1/4" FROM EACH END. PLACE ON PANS.
3. CUT CHEESE IN 1/2" WIDE STRIPS AND ABOUT THE SAME LENGTH AS
FRANKFURTERS.
PLACE 2 STRIPS CHEESE IN EACH FRANKFURTER.
4. PLACE 1 STRIP BACON IN EACH FRANKFURTER.
5. BAKE IN 350F. OVEN 15-20 MINUTES OR UNTIL BACON IS DONE.
NOTE: 1. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 325F. ABOUT 12
MINUTES. IN STEP 5, BAKE AT 300F. 10-12 MINUTES.
2. IN STEP 1, BACON MAY BE COOKED IN MICROWAVE OVEN.
3. IN STEP 3, 3 LB CHEESE FOOD, AMERICAN, SLICED MAY BE USED.
4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
5. IN STEP 1, BACON MAY BE PARTIALLY COOKED ON 350F. GRIDDLE ABOUT
3 1/2 MINUTES.
Recipe Number: L11500
SERVING SIZE: 2 FRANKFUR
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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