| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Corn O'Brien
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 027 01
CORN O'BRIEN
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
136 cal
26 g
4g
4g
1 mg
302 mg
10 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
1 lbs
PEPPERS,GREEN,FRESH,CHOPPED
3 lbs
2 qts 1 cup
3-5/8 lbs
ONIONS,FRESH,CHOPPED
2-3/8 lbs
1 qts 2-3/4 cup
2-2/3 lbs
5-3/4 oz
3/4 cup
OIL,SALAD
CORN,CANNED,WHOLE KERNEL,DRAINED
28-7/8 lbs
5 gal
1/8 oz
3/8 tsp
PEPPER,BLACK,GROUND
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 3.
2
Saute chopped onions and sweet green peppers in oil or shortening.
3
Drain corn; mix with pepper and pimientos, and sauteed onions and peppers. Add crumbled bacon.
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
4
service.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/corn_obrien.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Corn O'Brien

Yield: 100 Portion: 3/4 Cup
Calories: 136 cal
Carbohydrates: 26 g
Protein: 4g
Fat: 4g
Cholesterol: 1 mg
Sodium: 302 mg
Calcium: 10 mg

Ingredient Weight Measure Issue
BACON,RAW 1 lbs
PEPPERS,GREEN,FRESH,CHOPPED 3 lbs 2 qts 1 cup 3-5/8 lbs
ONIONS,FRESH,CHOPPED 2-3/8 lbs 1 qts 2-3/4 cup 2-2/3 lbs
OIL,SALAD 5-3/4 oz 3/4 cup
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 3.
2
Saute chopped onions and sweet green peppers in oil or shortening.
3
Drain corn; mix with pepper and pimientos, and sauteed onions and peppers. Add crumbled bacon.
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
4
service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/corn_obrien.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence