Baked beans (white canned)
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | BACON;SLICED FZ |
27½ | pounds | BEANS WHITE PORK #10 |
1½ | pounds | ONIONS DRY |
1½ | pounds | SUGAR; BROWN, 2 LB |
1⅛ | pounds | CATSUP TOMATO#10 |
¼ | pounds | MUSTARD PREP. 1 LB JAR |
Directions
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F.OVEN :
1. COOK BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. DRAIN.
2. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL.
3. BAKE, UNCOVERED, 1½ TO 2 HOURS OR UNTIL BROWNED.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
ONIONS.
NOTE: 2. IN STEP 2, 3 ⅓ OZ (⅔ CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPE NO. A01100.
NOTE: 3. IN STEP 2, 27 LB 8 OZ (8 ½-NO. 3 CYL CN) CANNED WHITE BEANS WITH
PORK IN TOMATO SAUCE MAY BE USED.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 5. ONE NO. 8 SCOOP MAY BE USED.
NOTE: 6. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 ½ HOURS ON HIGH FAN; OPEN VENT.
Recipe Number: Q00200
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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