| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 3/4 | lb | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 13 | oz | MILK; DRY NON-FAT L HEAT |
| 23 1/4 | lb | CORN WHOLE CN #10 |
| 1 | lb | PIMENTOS 7 OZ |
| 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1/8 | lb | SUGAR; GRANULATED 10 LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F OVEN 1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2), OMITTING SALT IN STEP 4. SET ASIDE. 2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS. 3. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL. 4. POUR 1 3/4 GAL INTO EACH PAN. 5. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT OVERBAKE. 6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING. NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02201 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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