| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
c |
WATER; WARM |
| 14 |
oz |
BUTTER PRINT SURE |
| 5 |
oz |
MILK; DRY NON-FAT L HEAT |
| 23 1/4 |
lb |
CORN CREAM #10 |
| 1 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS
BUTTERED CRUMBS FOR USE IN STEP 4.
2. POUR 2 3/4 QT CORN INTO GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED
CRUMBS.
MIX UNTIL JUST COMBINED.
3. RECONSTITUTE MILK; POUR 1 1/2 CUPS MILK EVENLY OVER TOP OR MIXTURE IN
EACH
PAN. MIX UNTIL JUST COMBINED.
4. SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE.
5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: 1. IN STEP 2, 23 LB (23-NO. 303 CN) CANNED CREAM STYLE CORN MAY BE
USED.
NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30
MINUTES.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q02300
SERVING SIZE: 1/2 CUP (4
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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