Calico corn
100 Servings
Ingredients
Quantity | 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 |
Directions
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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