Recipe - Corn 0brien

2 pound BACON;SLICED FZ
29 Three fourths pound CORN WHOLE CN #10
7 ounce PIMENTOS 7 OZ
1 13/16 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
10 ounce SHORTENING; 3LB
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, SAUTE CHOPPED SWEET PEPPERS AND
ONIONS
IN 1 One fourth CUP MELTED SHORTENING OR SALAD OIL UNTIL TENDER. ADD TO CORN
MIXTURE.

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. A4.

Recipe Number: Q02701

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.