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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

3 3/4 c WATER; WARM
1 c BUTTER PRINT SURE
1 lb BUTTER PRINT SURE
30 EGGS SHELL
3 1/4 oz MILK; DRY NON-FAT L HEAT
1 lb PIMENTOS 7 OZ
23 1/4 lb CORN CREAM #10
1 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
1 lb FLOUR GEN PURPOSE 10LB
2 oz SUGAR; GRANULATED 10 LB
2 tb PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB

INSTRUCTIONS

PAN SIZE:  (12X20X2 1/2") STEAM TABLE PAN.       TEMPERATURE:  325 F OVEN
1.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
2.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
3.  ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.
4.  COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS. SAUTE' CHOPPED
ONIONS AND PEPPERS WITH 1 CUP OF BUTTER OR MARGARINE; ADD TO OTHER
INGREDIENTS.
5.  ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
6.  POUR 1 3/4 GAL INTO EACH PAN.
7.  BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT).  DO
NOT
OVERBAKE.
8.  REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.
NOTE:  1.  IN STEP 4, 23 1/2-NO. 303 CN CANNED CREAM STYLE CORN MAY BE
USED.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q02202
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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