Club spinach

100 Servings

Ingredients

Quantity 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

Directions

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, .

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