Recipe - Scalloped Cream Syle Corn

6 cup WATER; WARM
14 ounce BUTTER PRINT SURE
5 ounce MILK; DRY NONFAT L HEAT
23 One fourth pound CORN CREAM #10
1 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half teaspoon PEPPER BLACK 1 LB CN

PAN: 12 BY 10 BY 4INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS
BUTTERED CRUMBS FOR USE IN STEP 4.

2. POUR 2 Three fourths QT CORN INTO GREASED PAN. STIR IN 2 One half CUPS BUTTERED
CRUMBS.
MIX UNTIL JUST COMBINED.

3. RECONSTITUTE MILK; POUR 1 One half CUPS MILK EVENLY OVER TOP OR MIXTURE IN
EACH
PAN. MIX UNTIL JUST COMBINED.

4. SPRINKLE Three fourths CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE.

5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 2, 23 LB (23NO. 303 CN) CANNED CREAM STYLE CORN MAY BE
USED.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30
MINUTES.

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

Recipe Number: Q02300

SERVING SIZE: One half CUP (4

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