Recipe - Calico Corn

2 pound BACON;SLICED FZ
29 Three fourths pound CORN WHOLE CN #10
7 ounce PIMENTOS 7 OZ
1 One half teaspoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB

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. QG3. DRAIN BEFORE USING.

NOTE: 2. IN STEP 2, 17 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 3. ONENO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q02700

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.