Instructions: 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.

NOTE:

4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 1/2 CUP

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