Recipe - Fried Cabbage With Bacon

2 pound BACON;SLICED FZ
20 pound CABBAGE WHITE FRESH
1 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE
:

1. CHOP RAW BACON UNTIL CRISP. DRAIN; CRUMBLE BACON.

2. DIVIDE CABBAGE INTO 2 BATCHES.

3. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL
TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. ADD CRUMBLED BACON TO EACH
BATCH.

4. ADD AN EQUAL QUANTITY OF SALT AND PEPPER TO EACH BATCH.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 8 OZ PRECOOKED BACON, CHOOPED, MAY BE USED. HEAT
WITH CABBAGE.

Recipe Number: Q01202

SERVING SIZE: One half CUP (2

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