| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
100 |
Servings |
INGREDIENTS
| 6 |
lb |
BACON;SLICED FZ |
| 20 |
lb |
FRANKFURTERS |
| 3 |
lb |
CHEESE AMER/SLICE |
INSTRUCTIONS
1 qt -
PAN: 18 BY 24" SHEET PAN TEMPERATURE: 350F. OVEN
1. PARTIALLY COOK BACON IN 375F. OVEN ABOUT 17 MINUTES. DRAIN ON ABSOR-
BENT 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. BRUSH TOPS OF FRANKFURTERS
WITH
SAUCE.
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: L11501
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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