Recipe - Baked Corn And Tomatoes

1 One half pound BREAD CUBES
8 ounce BUTTER PRINT SURE
2 ounce BUTTER PRINT SURE
12 2/3 pound CORN WHOLE CN #10
12 Three fourths pound TOMATOES # 10 CAN
8 ounce ONIONS DRY
2 ounce SUGAR; GRANULATED 10 LB
1 teaspoon PEPPER BLACK 1 LB CN
1 One half teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 375 F.
OVEN

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND PEPPER.

3. PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN.

4. POUR BUTTER OR MARGARINE OVER BREAD CUBES.

5. SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN.

6. BAKE 30 MINUTES OR UNTIL BREAD CUBES ARE BROWNED.

NOTE: 1. IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
CARD A01100.

NOTE: 2. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED
ONIONS.

NOTE: 3. IN STEP 2, 8 LB 12 OZ FROZEN WHOLE KERNEL CORN MAY BE USED FOR
CANNED CORN.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: Q02600

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.