Refried beans (canned ref

Yield: 100 Servings

Measure Ingredient
1 pounds CHEESE CHEDDER
2 pounds CHEESE CHEDDER
1 tablespoon GARLIC DEHY GRA
24⅛ pounds BEANS REFRIED 15 TO 18 OZ
2 tablespoons HOT SAUCE

PAN; 12 BY 20 BY 2½-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: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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