Recipe: Scalloped Cream Syle Corn

Categories:

Yield: 100 Servings

      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

PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 4.
POUR 2 3/4 QT CORN INTO GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED CRUMBS. MIX UNTIL JUST COMBINED.
RECONSTITUTE MILK; POUR 1 1/2 CUPS MILK EVENLY OVER TOP OR MIXTURE IN EACH PAN. MIX UNTIL JUST COMBINED.
SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE.
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.

Jesus: Peacemaker

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