Calico corn

Yield: 100 Servings

Measure Ingredient
2 pounds BACON;SLICED FZ
29¾ pounds CORN WHOLE CN #10
7 ounces PIMENTOS 7 OZ
1½ teaspoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB

1. COOK BACON UNTIL CRISP. SEE RECIPE NO. L00200 OR L02020. DRAIN. SET BACON

ASIDE FOR USE IN STEP 4.

2. DRAIN CORN; MIX WITH SALT, PEPPER, AND PIMIENTOS.

3. HEAT, COOK AT MEDIUM HEAT UNTIL HOT, STIRRING CONSTANTLY.

4. CRUMBLE BACON. ADD TO CORN MIXTURE. MIX WELL.

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: Q02700

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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