Corn pudding (
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | WATER; WARM |
| 1 | pounds | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 3¼ | ounce | MILK; DRY NON-FAT L HEAT |
| 1 | pounds | PIMENTOS 7 OZ |
| 23¼ | pounds | CORN CREAM #10 |
| 1 | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | ounces | SUGAR; GRANULATED 10 LB |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 2 | ounces | SALT TABLE 5LB |
Directions
PAN SIZE: (12X20X2½") 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.
5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
6. POUR 1 ¾ 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 MINTES BEFORE SERVING.
NOTE: 1. IN STEP 4, 23 ½-NO. 303 CANNED CREAM STYLE CORN MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q02200
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .