INGREDIENTS

INSTRUCTIONS

OPEN CANS AT BOTH ENDS; PUSH OUT BACON. REMOVE PARCHMENT PAPER;
SEPERATE SLICES. ARRANGE SLICES IN 3 ROWS ACROSS PAN WITH FAT EDGES
SLIGHTLY OVERLAPPING LEAN EDGES. HEAT 6 TO 8 MINUTES UNTIL BACON IS
CRISP. DO NOT TURN; DO NOT OVERCOOK AS BACON IS FULLY COOKED. 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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