Corn 0'brien

100 Servings

Ingredients

Quantity Ingredient
2 pounds BACON;SLICED FZ
29¾ pounds CORN WHOLE CN #10
7 ounces PIMENTOS 7 OZ
1 13/16 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
10 ounces SHORTENING; 3LB
1½ teaspoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB

Directions

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 1¼ 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. Q-G-3. DRAIN BEFORE USING.

NOTE: 2. IN STEP 2, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q02701

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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