CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 1. OPEN CANS AT BOTH ENDS; PUSH OUT BACON. 2. REMOVE PARCHMENT PAPER; SEPERATE SLICES. 3. ARRANGE SLICES IN 3 ROWS ACROSS PAN WITH FAT EDGES SLIGHTLY OVERLAPPING LEAN EDGES. 4. HEAT 6 TO 8 MINUTES UNTIL BACON IS CRISP. DO NOT TURN; DO NOT OVERCOOK AS BACON IS FULLY COOKED. 5. DRAIN ON ABSORBENT PAPER. : NOTE: 1. IN STEP 1, 4 LB 8 OZ (1-NO. 10 CN) CANNED PRECOOKED BACON MAY BE USED. EACH PORTION: 3 SLICES. NOTE: 2. IN STEP 1, BACON WILL BE EASIER TO REMOVE IF UNOPENED CANS ARE PLACED IN HOT WATER FOR A FEW MINUTES. NOTE: 3. 3 LB OTHER SIZE CONTAINERS OF PRECOOKED BACON MAY BE USED. Recipe Number: L00100 SERVING SIZE: 2 SLICES 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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