Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | BACON;SLICED FZ |
| 4 pounds | CHEESE CHEDDER |
| ½ pounds | BUTTER PRINT SURE |
| 24½ pounds | SUCCOTASH FZ |
| 2¼ pounds | FLOUR GEN PURPOSE 10LB |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN :
1. DRAIN SPINACH; CHOP COARSELY; PLACE A LAYER IN EACH GREASED PAN.
2. COVER SPINACH IN EACH PAN WITH EQUAL AMOUNT CHEESE.
3. COMBINE CRUMBS AND BUTTER OR MARGARINE; SPRINKLE AN EQUAL QUANTITY OVER CHEESE IN EACH PAN.
4. COOK BACON; DRAIN FAT. CRUMBLE BACON. SPRINKLE AND EQUAL QUANTITY OF BACON OVER MIXTURE IN EACH PAN. 5. BAKE UNTIL SPINACH IS THOROUGHLY HEAT.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 20 LB FROZEN SPINACH MAY BE USED. COOK FROZEN SPINACH ACCORDING TO INSTRUCTION ON RECIPE NO Q-G-3.
NOTE: 2. IN STEP 3, DO NOT SUBSTITUTE BREAD CRUMBS FOR CRACKER CRUMBS.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-02500.
NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q06000
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .