Recipe - Club Spinach

1 pound BACON;SLICED FZ
4 pound CHEESE CHEDDER
One half pound BUTTER PRINT SURE
24 One half pound SUCCOTASH FZ
2 One fourth pound FLOUR GEN PURPOSE 10LB

PAN: 12 BY 20 BY 2 1/2INCH 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 QG3.

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.
A02500.

NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A4.
Recipe Number: Q06000

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.