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Scalloped Cream Style Corn
Source: U.S. Department of Defence

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VEGETABLES No.Q 023 00
SCALLOPED CREAM STYLE CORN
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
148 cal
26 g
3g
5g
9 mg
447 mg
23 mg
Ingredient
Weight
Measure
Issue
BUTTER,MELTED
14 oz
1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED
1-3/4 lbs
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CORN,CANNED,CREAM STYLE
23-2/3 lbs
2 gal 2-1/2 qts
MILK,NONFAT,DRY
2-2/3 oz
1-1/8 cup
WATER,WARM
3 lbs
1 qts 1-3/4 cup
Method
1 Combine butter or margarine, cracker crumbs, and pepper. Reserve 3 cups buttered crumbs for use in Step 4.
2 Pour 2-3/4 quarts corn into each lightly sprayed steam table pan. Stir in 2-1/2 cups buttered crumbs in each pan. Mix until just
combined.
3 Reconstitute milk; pour 1-1/2 cups milk evenly over top of mixture in each pan. Mix until just combined.
4 Sprinkle 3/4 cup reserved buttered crumbs over top of corn mixture.
5 Using a convection oven, bake in 300 F. oven for 30 minutes or until lightly browned. CCP: Heat to 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.



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Scalloped Cream Style Corn

Yield: 100 Portion: 1/2 Cup
Calories: 148 cal
Carbohydrates: 26 g
Protein: 3g
Fat: 5g
Cholesterol: 9 mg
Sodium: 447 mg
Calcium: 23 mg

Ingredient Weight Measure Issue
BUTTER,MELTED 14 oz 1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED 1-3/4 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CORN,CANNED,CREAM STYLE 23-2/3 lbs 2 gal 2-1/2 qts
MILK,NONFAT,DRY 2-2/3 oz 1-1/8 cup
WATER,WARM 3 lbs 1 qts 1-3/4 cup

Method:
1 Combine butter or margarine, cracker crumbs, and pepper. Reserve 3 cups buttered crumbs for use in Step 4.
2 Pour 2-3/4 quarts corn into each lightly sprayed steam table pan. Stir in 2-1/2 cups buttered crumbs in each pan. Mix until just
combined.
3 Reconstitute milk; pour 1-1/2 cups milk evenly over top of mixture in each pan. Mix until just combined.
4 Sprinkle 3/4 cup reserved buttered crumbs over top of corn mixture.
5 Using a convection oven, bake in 300 F. oven for 30 minutes or until lightly browned. CCP: Heat to 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

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/scalloped_cream_style_corn.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence