Recipe - Baked Beans (Kens)

1 pound BACON;SLICED FZ
27 One half pound BEANS KIDNEY #10
1 One half pound ONIONS DRY
1 Three fourths pound SUGAR; BROWN, 2 LB
1 7/16 pound CATSUP TOMATO#10
6 ounce MUSTARD PREP. 1 LB JAR

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
:

1. COOK BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. DRAIN.

2. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL.

3. BAKE, UNCOVERED, 1 One half TO 2 HOURS OR UNTIL BROWNED.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, 3 1/3 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE
USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 2, 27 LB 8 OZ (8 1/2NO. 3 CYL CN) CANNED WHITE BEANS
WITH
PORK IN TOMATO SAUCE MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED.

NOTE: 5. ONE NO. 8 SCOOP MAY BE USED.

NOTE: 6. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2
HOURS ON HIGH FAN; OPEN VENT.

Recipe Number: Q00201

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.