Yield: 100 Servings
Measure | Ingredient |
---|---|
3¾ quart | WATER; WARM |
¾ pounds | BUTTER PRINT SURE |
30 \N | EGGS SHELL |
13 ounces | MILK; DRY NON-FAT L HEAT |
23¼ pounds | CORN WHOLE CN #10 |
1 pounds | PIMENTOS 7 OZ |
½ pounds | FLOUR GEN PURPOSE 10LB |
⅛ pounds | SUGAR; GRANULATED 10 LB |
2 tablespoons | PEPPER BLACK 1 LB CN |
1 tablespoon | SALT TABLE 5LB |
PAN SIZE: (12X20X2½") STEAM TABLE PAN TEMPERATURE: 325 F OVEN
1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2), OMITTING SALT IN STEP 4. SET ASIDE.
2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS.
3. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
4. POUR 1 ¾ GAL INTO EACH PAN.
5. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT
OVERBAKE.
6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q02201
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .