Title: Mexican Onion Corn Soup
Categories:
Yield: 100 Servings

5 1/4 ga WATER; BOILING
13 1/4 lb CORN WHOLE CN #10
14 oz PIMENTOS 7 OZ
2 lb SOUP GRAVY BASE BEEF
1 tb HOT SAUCE

1. STIR SOUP MIX INTO BOILING WATER.

2. DRAIN CORN, ADD TO SOUP MIXTURE.

3. ADD PIMENTOS AND HOT SAUCE. STIR TO MIX.

4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.

Recipe Number: P01703

SERVING SIZE: 1 CUP

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