Frankfurters, Cheese and Bacon L.Meat, Fish, and Poultry No.115
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|Yield: 100 Portions Each Portion: 2 Frankfurters|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Frankfurts, Beef, Tu| 20LB | | 1. Slice frankfurters to 1/4-inch |
|rkey & Chicken | | | from each end. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 3LB 2OZ| | 2. Cut cheese in 1/4-inch wide |
|steurized Process | | | strips and about the same |
| | | | length of the frankfurters. |
| | | | Place strip of cheese in each |
| | | | frankfurter. |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 5LB | | 3. Wrap two frankfurters with one |
|ed, Rindless | | | slice of bacon. |
| | | | 4. Bake 30 minutes or until |
| | | | bacon is crisp. |
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NOTE: 1. In Step 2, 6 lb 4 oz cheese food, sliced may be
substituted for cheese.
2. Other sizes and types of pans may be used. See Recipe
Card A-25.