Recipe#1101

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1/3 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 300 degrees F. Oven

INGREDIENTS

3/4 cup (3 1/4 oz) milk, nonfat, dry
3 3/4 cups water, warm
1 1/4 qt. (1 lb) flour, wheat, pastry, sifted
3 cups (15 eggs) eggs, whole, slightly beaten
2 1/2 gal. (20 lb or 3-No. 10 cn) corn, canned, cream style
4 tbsp. (2 oz) sugar, granulated
3 tbsp. (2 oz) salt
1/2 tsp. pepper, black
1 cup (8 oz) butter or margarine

INSTRUCTIONS

Reconstitute milk and warm water. Add flour and beat with wire whip until smooth. Add eggs and blend well. Add corn, sugar, and seasonings mix thoroughly. Grease pans heavily with butter or margarine. Pour about 1 1/2 gal mixture into each pan. Bake 1 hour or until firm.

NOTE: 1 qt other types of milk may be substituted for nonfat dry milk and water.