| 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 13/16 |
lb |
ONIONS DRY |
| 2 |
lb |
PEPPER SWT GRN FRESH |
| 10 |
oz |
SHORTENING; 3LB |
| 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, SAUTE CHOPPED SWEET PEPPERS AND
ONIONS
IN 1 1/4 CUP MELTED SHORTENING OR SALAD OIL UNTIL TENDER. ADD TO CORN
MIXTURE.
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. A-4.
Recipe Number: Q02701
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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