Source: U.S. Department of Defence
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Calico Corn
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 027 00
CALICO CORN
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
114 cal
24 g
4g
2g
1 mg
301 mg
7 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
1 lbs
CORN,CANNED,WHOLE KERNEL,DRAINED
28-7/8 lbs
5 gal
PEPPER,BLACK,GROUND
1/8 oz
3/8 tsp
PIMIENTO,CANNED,DRAINED,CHOPPED
7-5/8 oz
1-1/8 cup
Method
1 Cook bacon until crisp. See Recipe No. L 002 00 or L 002 02. Drain. Set bacon aside for use in Step 2.
2 Drain corn; mix with pepper and pimientos. Crumble bacon. Add to corn mixture. Mix well.
3 Heat at medium heat until hot, stirring constantly. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 114 cal |
| Carbohydrates: | 24 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 1 mg |
| Sodium: | 301 mg |
| Calcium: | 7 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,RAW | 1 lbs | ||
| CORN,CANNED,WHOLE KERNEL,DRAINED | 28-7/8 lbs | 5 gal | |
| PEPPER,BLACK,GROUND | 1/8 oz | 3/8 tsp | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 7-5/8 oz | 1-1/8 cup |
| Method: | |
|
1 Cook bacon until crisp. See Recipe No. L 002 00 or L 002 02. Drain. Set bacon aside for use in Step 2. 2 Drain corn; mix with pepper and pimientos. Crumble bacon. Add to corn mixture. Mix well. 3 Heat at medium heat until hot, stirring constantly. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence