Recipe - Corn Pudding (Whole Kerne

3 Three fourths qt WATER; WARM
Three fourths pound BUTTER PRINT SURE
30 EGGS SHELL
13 ounce MILK; DRY NONFAT L HEAT
23 One fourth pound CORN WHOLE CN #10
1 pound PIMENTOS 7 OZ
One half pound FLOUR GEN PURPOSE 10LB
1/8 pound SUGAR; GRANULATED 10 LB
2 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

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

1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD OG2),
OMITTING SALT IN STEP 4. SET ASIDE.

2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS.

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

4. POUR 1 Three fourths GAL INTO EACH PAN.

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

6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.

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

Recipe Number: Q02201

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.