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Suggest a better descriptionPAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 2. 2. DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 QT CORN INTO GREASED PAN. COVER WITH 2 QT BUTTER CRACKER CRUMBS. ADD REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS. 3. RECONSTITUTE MILK; MIX LIQUID WITH RECONSTITUTED MILK. POUR 3 CUPS MILK AND DRAINED LIQUID MIXTURE. 4. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED. NOTE: 1. IN STEP 2, 23 LB (23 NO. 303 CN) CANNED CREAM STYLE CORN MAY BE USED. NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES. NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q02301 SERVING SIZE: 1/2 CUP (3 From the
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 55 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 38.1mg | 1 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.5g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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