| 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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