Name: Baked Corn and Tomatoes
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 ts PEPPER BLACK 1 LB CN; 1 1/2 ts SALT TABLE 5LB

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	ts	PEPPER BLACK 1 LB CN
1 1/2	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  375 F.
OVEN
1.  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
2.  DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND PEPPER.
3.  PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN.
4.  POUR BUTTER OR MARGARINE OVER BREAD CUBES.
5.  SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN.
6.  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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