| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | lb | BACON;SLICED FZ |
| 29 3/4 | lb | CORN WHOLE CN #10 |
| 7 | oz | PIMENTOS 7 OZ |
| 1 1/2 | ts | PEPPER BLACK 1 LB CN |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. COOK BACON UNTIL CRISP. SEE RECIPE NO. L00200 OR L02020. DRAIN. SET BACON ASIDE FOR USE IN STEP 4. 2. DRAIN CORN; MIX WITH SALT, PEPPER, AND PIMIENTOS. 3. HEAT, COOK AT MEDIUM HEAT UNTIL HOT, STIRRING CONSTANTLY. 4. CRUMBLE BACON. ADD TO CORN MIXTURE. MIX WELL. NOTE: 1. IN STEP 2, 20 LB FROZEN WHOLE KERNEL CORN MAY BE USED. PREPARE CORN ACCORDING TO RECIPE NO. Q-G-3. DRAIN BEFORE USING. NOTE: 2. IN STEP 2, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q02700 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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