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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