Oven fried bacon slices (

Yield: 100 Servings

Measure Ingredient

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. OPEN CANS AT BOTH ENDS; PUSH OUT BACON.

2. REMOVE PARCHMENT PAPER; SEPERATE SLICES.

3. ARRANGE SLICES IN 3 ROWS ACROSS PAN WITH FAT EDGES SLIGHTLY OVERLAPPING LEAN EDGES.

4. HEAT 6 TO 8 MINUTES UNTIL BACON IS CRISP. DO NOT TURN; DO NOT OVERCOOK AS BACON IS FULLY COOKED.

5. DRAIN ON ABSORBENT PAPER.

:

NOTE: 1. IN STEP 1, 4 LB 8 OZ (1-NO. 10 CN) CANNED PRECOOKED BACON MAY BE USED. EACH PORTION: 3 SLICES. NOTE: 2. IN STEP 1, BACON WILL BE EASIER TO REMOVE IF UNOPENED CANS ARE PLACED IN HOT WATER FOR A FEW MINUTES.

NOTE: 3. 3 LB OTHER SIZE CONTAINERS OF PRECOOKED BACON MAY BE USED.

Recipe Number: L00100

SERVING SIZE: 2 SLICES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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