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Calico Corn


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Ingredients:

  • 2 lb BACON;SLICED FZ
  • 29 3/4 lb CORN WHOLE CN #10
  • 7 oz PIMENTOS 7 OZ
  • 1 1/2 ts PEPPER BLACK 1 LB CN
  • 1 oz 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, AND PIMIENTOS.
 
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. A00400.
 
Recipe Number: Q02700
 
SERVING SIZE: 1/2 CUP
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.