| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; WARM |
| 1 |
lb |
BUTTER PRINT SURE |
| 30 |
|
EGGS SHELL |
| 3 1/4 |
oz |
MILK; DRY NON-FAT L HEAT |
| 1 |
lb |
PIMENTOS 7 OZ |
| 23 1/4 |
lb |
CORN CREAM #10 |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.
4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS.
5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
6. POUR 1 3/4 GAL INTO EACH PAN.
7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO
NOT
OVERBAKE.
8. REMOVE FROM OVEN; LET STAND 20 MINTES BEFORE SERVING.
NOTE: 1. IN STEP 4, 23 1/2-NO. 303 CANNED CREAM STYLE CORN MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q02200
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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