Title: Mexican Corn
Categories:
Yield: 100 Servings

8 oz BUTTER PRINT SURE
29 3/4 lb CORN WHOLE CN #10
7 oz PIMENTOS 7 OZ
2 lb PEPPER SWT GRN FRESH
1 1/2 ts PEPPER BLACK 1 LB CN
1 oz SALT TABLE 5LB

1. SAUTE' PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER.

2. DRAIN CORN; MIX SAUTE'ED PEPPERS, SALT, PEPPER, AND PIMIENTOS.

3. HEAT TO SERVING TEMPERATURE, STIRRING CONSTANTLY.

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. A00400.

Recipe Number: Q02702

SERVING SIZE: 1/2 CUP

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