Title: Club Spinach
Categories:
Yield: 100 Servings

1 lb BACON;SLICED FZ
4 lb CHEESE CHEDDER
1/2 lb BUTTER PRINT SURE
24 1/2 lb SUCCOTASH FZ
2 1/4 lb FLOUR GEN PURPOSE 10LB

PAN: 12 BY 20 BY 2 1/2-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: 1/2 CUP

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