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, .