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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