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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