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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