Fried Cabbage With Bacon

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2	lb	BACON, SLICED FZ
20	lb	CABBAGE WHITE FRESH
1	t	PEPPER BLACK 1 LB CN
1	T	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE  :  CHOP RAW BACON UNTIL CRISP.  DRAIN;
CRUMBLE BACON. DIVIDE CABBAGE  INTO 2 BATCHES. FRY EACH BATCH IN BUTTER
OR MARGARINE OR SALAD OIL 10  MINUTES OR UNTIL TENDER, STIRRING
FREQUENTLY TO AVOID SCORCHING.  ADD  CRUMBLED BACON TO EACH BATCH. ADD
AN EQUAL QUANTITY OF SALT AND  PEPPER TO EACH BATCH. : **ALL NOTES ARE
PER 100 PORTIONS.  NOTE:  1.  IN STEP 1, 8 OZ PRECOOKED BACON, CHOOPED,
MAY BE USED.  HEAT WITH CABBAGE.  Recipe Number: Q01202  SERVING SIZE:
1/2 CUP (2  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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