Refried Beans (canned Ref
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 1 | lb | CHEESE CHEDDER |
| 2 | lb | CHEESE CHEDDER |
| 1 | T | GARLIC DEHY GRA |
| 24 1/8 | lb | BEANS REFRIED 15 TO 18 OZ |
| 2 | T | HOT SAUCE |
INSTRUCTIONS
PAN; 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN ADD CHEESE AND HOT SAUCE TO CANNED REFRIED BEANS. SPREAD AN EQUAL QUANTITY OF BEAN MIXTURE IN GREASED PANS; BAKE 30 MINUTES. SPRINKLE AN EQUAL AMOUNT OF CHEESE OVER BEAN MIXTURE IN EACH PAN; SERVE. NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 2. REFRIED BEANS MAY BE USED AS A DIP FOR CORN CHIPS OR TORTILLA CHIPS. NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q07502 SERVING SIZE: 1/2 CUP 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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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 502mg
Potassium: 368.3mg
Carbohydrates: 16.7g
Fiber: 5.6g
Sugar: <1g
Protein: 5.9g