Name: Mexican Corn
Ingredients: 8 oz BUTTER PRINT SURE; 29 3/4 lb CORN WHOLE CN #10; 7 oz PIMENTOS 7 OZ; 2 lb PEPPER SWT GRN FRESH; 1 1/2 ts PEPPER BLACK 1 LB CN; 1 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
	Mexican		100	Servings

INGREDIENTS

8	oz	BUTTER PRINT SURE
29 3/4	lb	CORN WHOLE CN #10
7	oz	PIMENTOS 7 OZ
2	lb	PEPPER SWT GRN FRESH
1 1/2	ts	PEPPER BLACK 1 LB CN
1	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  SAUTE' PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER.
2.  DRAIN CORN; MIX SAUTE'ED PEPPERS, SALT, PEPPER, AND PIMIENTOS.
3.  HEAT TO SERVING TEMPERATURE, STIRRING CONSTANTLY.
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: Q02702
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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