Scalloped whole kernel corn

Yield: 100 Servings

Measure Ingredient
1½ quart RESERVED LIQUID
14 ounces BUTTER PRINT SURE
5 ounces MILK; DRY NON-FAT L HEAT
23¼ pounds CORN WHOLE CN #10
1¾ pounds FLOUR GEN PURPOSE 10LB
1½ teaspoon PEPPER BLACK 1 LB CN

PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 2.

2. DRAIN CORN; RESERVE 1½ LIQUID. POUR 2 ¾ QT CORN INTO GREASED PAN.

COVER WITH 2 QT BUTTER CRACKER CRUMBS. ADD REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS.

3. RECONSTITUTE MILK; MIX LIQUID WITH RECONSTITUTED MILK. POUR 3 CUPS MILK AND DRAINED LIQUID MIXTURE.

4. 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: Q02301

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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