| BAKED BEANS | ||||||||
| Makes 100 servings | – | ½ cup servings. | Bake in 350º oven. | |||||
| 2 oz meat alternate each | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Dry beans | 9 ¼ lbs. | 4 gal. (after cooking) | ||||||
| Sliced bacon, or bacon bits | 3 lbs. | |||||||
| Onion, minced | 3 lbs. | 7 ½ cups | ||||||
| Brown sugar | 10 ½ oz. | 1 ½ cups | ||||||
| Tomato catsup | 1 ½ cups | |||||||
| Salt | 2 Tbsp. | |||||||
| Dry Mustard | 2 Tbsp. | |||||||
| Worcestershire sauce (if desired) | ¼ cup | |||||||
| DIRECTIONS: | ||||||||
| 1 | Cook dry beans by usual method | |||||||
| 2 | Chop bacon in 1” pieces. Fry bacon and take out of pan | |||||||
| 3 | Cook onion for a few minutes in bacon fat. Do not brown. | |||||||
| 4 | Add all ingredients except bacon. Mix and pour in baking pans. | |||||||
| 5 | Sprinkle bacon on top of beans. Bake 20 minutes in 350º oven. | |||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 111 | Iron | 5.00 Mg | Protein. | 5 .82 G | 21.00% | ||
| Cholesterol | 0* Mg | Calcium | 37.60 Mg | Carbohydrates. | 18.39 G | 66.36% | ||
| Sodium | 277 Mg | Vitamin A | 4* RE | Total Fat . | 1.23 G | 10.20% | ||
| Fiber | 2.98* G | Vitamin C | 1.79* Mg | Saturated Fat. | 0.55 G | 4.44% | ||
| *Denotes Missing Nutrient Values | ||||||||