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Scalloped Whole Kernel Corn
Source: U.S. Department of Defence

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VEGETABLES No.Q 023 01
SCALLOPED WHOLE KERNEL CORN
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
125 cal
21 g
3g
4g
9 mg
340 mg
22 mg
Ingredient
Weight
Measure
Issue
BUTTER,MELTED
14 oz
1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED
1-1/3 lbs
100 each
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS
23-1/4 lbs
2 gal 2-1/4 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 Drain corn; reserve liquid. Pour drained corn into lightly greased pans. Stir in 2-1/2 cups buttered crumbs in each steam table pan.
Mix until just combined.
3 Reconstitute milk; mix liquid with milk; pour 3 cups milk and drained liquid mixture 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 Bake 30 minutes or until lightly browned in 300 F. convection oven. CCP: Heat to 145 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.



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Scalloped Whole Kernel Corn

Yield: 100 Portion: 1/2 Cup
Calories: 125 cal
Carbohydrates: 21 g
Protein: 3g
Fat: 4g
Cholesterol: 9 mg
Sodium: 340 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
BUTTER,MELTED 14 oz 1-3/4 cup
CRACKERS,SODA,SALTED,CRUMBLED 1-1/3 lbs 100 each
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS 23-1/4 lbs 2 gal 2-1/4 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 Drain corn; reserve liquid. Pour drained corn into lightly greased pans. Stir in 2-1/2 cups buttered crumbs in each steam table pan.
Mix until just combined.
3 Reconstitute milk; mix liquid with milk; pour 3 cups milk and drained liquid mixture 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 Bake 30 minutes or until lightly browned in 300 F. convection oven. 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_whole_kernel_corn.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence