| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | BREAD CUBES |
| 8 | oz | BUTTER PRINT SURE |
| 2 | oz | BUTTER PRINT SURE |
| 12 2/3 | lb | CORN WHOLE CN #10 |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 8 | oz | ONIONS DRY |
| 2 | oz | SUGAR, GRANULATED 10 LB |
| 1 | t | PEPPER BLACK 1 LB CN |
| 1 1/2 | t | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND PEPPER. PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN. POUR BUTTER OR MARGARINE OVER BREAD CUBES. SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN. BAKE 30 MINUTES OR UNTIL BREAD CUBES ARE BROWNED. NOTE: 1. IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 2. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED ONIONS. NOTE: 3. IN STEP 2, 8 LB 12 OZ FROZEN WHOLE KERNEL CORN MAY BE USED FOR CANNED CORN. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02600 SERVING SIZE: 1/2 CUP 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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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 84.8mg
Potassium: 16.7mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g