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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 1/2 qt RESERVED LIQUID
14 oz BUTTER PRINT SURE
5 oz MILK; DRY NON-FAT L HEAT
23 1/4 lb CORN WHOLE CN #10
1 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 ts PEPPER BLACK 1 LB CN

INSTRUCTIONS

PAN:  12 BY 10 BY 4-INCH STEAM TABLE PAN       TEMPERATURE:  325 F. OVEN
1.  COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS
BUTTERED CRUMBS FOR USE IN STEP 2.
2.  DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 QT CORN INTO GREASED PAN.
COVER WITH 2 QT BUTTER CRACKER CRUMBS.  ADD REMAINING CORN.  TOP WITH
REMAINING CRACKER CRUMBS.
3.  RECONSTITUTE MILK; MIX LIQUID WITH RECONSTITUTED MILK. POUR 3 CUPS MILK
AND DRAINED LIQUID MIXTURE.
4.  BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE:  1.  IN STEP 2, 23 LB (23 NO. 303 CN) CANNED CREAM STYLE CORN MAY BE
USED.
NOTE:  2.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30
MINUTES.
NOTE:  3.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q02301
SERVING SIZE: 1/2 CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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