Recipe - Corn Pudding (

3 Three fourths cup WATER; WARM
1 pound BUTTER PRINT SURE
30 EGGS SHELL
3 One fourth ounce MILK; DRY NONFAT L HEAT
1 pound PIMENTOS 7 OZ
23 One fourth pound CORN CREAM #10
1 pound FLOUR GEN PURPOSE 10LB
2 ounce SUGAR; GRANULATED 10 LB
2 tablespoon PEPPER BLACK 1 LB CN
2 ounce SALT TABLE 5LB

PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.

4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS.

5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.

6. POUR 1 Three fourths GAL INTO EACH PAN.

7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO
NOT
OVERBAKE.

8. REMOVE FROM OVEN; LET STAND 20 MINTES BEFORE SERVING.

NOTE: 1. IN STEP 4, 23 1/2NO. 303 CANNED CREAM STYLE CORN MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: Q02200

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.