| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
lb |
CHEESE CHEDDER |
| 2 |
lb |
CHEESE CHEDDER |
| 1 |
tb |
GARLIC DEHY GRA |
| 24 1/8 |
lb |
BEANS REFRIED 15 TO 18 OZ |
| 2 |
tb |
HOT SAUCE |
INSTRUCTIONS
PAN; 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
1. ADD CHEESE AND HOT SAUCE TO CANNED REFRIED BEANS.
2. SPREAD AN EQUAL QUANTITY OF BEAN MIXTURE IN GREASED PANS; BAKE
30 MINUTES.
3. 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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