Recipe - Oven Fried Bacon Slices (

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. OPEN CANS AT BOTH ENDS; PUSH OUT BACON.

2. REMOVE PARCHMENT PAPER; SEPERATE SLICES.

3. ARRANGE SLICES IN 3 ROWS ACROSS PAN WITH FAT EDGES SLIGHTLY OVERLAPPING
LEAN EDGES.

4. HEAT 6 TO 8 MINUTES UNTIL BACON IS CRISP. DO NOT TURN; DO NOT OVERCOOK
AS BACON IS FULLY COOKED.

5. DRAIN ON ABSORBENT PAPER.
:

NOTE: 1. IN STEP 1, 4 LB 8 OZ (1NO. 10 CN) CANNED PRECOOKED BACON MAY BE
USED. EACH PORTION: 3 SLICES.

NOTE: 2. IN STEP 1, BACON WILL BE EASIER TO REMOVE IF UNOPENED CANS ARE
PLACED IN HOT WATER FOR A FEW MINUTES.

NOTE: 3. 3 LB OTHER SIZE CONTAINERS OF PRECOOKED BACON MAY BE USED.

Recipe Number: L00100

SERVING SIZE: 2 SLICES

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