PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN. TEMPERATURE: 325 F OVEN 1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. 4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS. SAUTE CHOPPED ONIONS AND PEPPERS WITH 1 CUP OF BUTTER OR MARGARINE; ADD TO OTHER INGREDIENTS. 5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL. 6. POUR 1 3/4 GAL INTO EACH PAN. 7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT OVERBAKE. 8. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING. NOTE: 1. IN STEP 4, 23 1/2-NO. 303 CN CANNED CREAM STYLE CORN MAY BE USED. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02202 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.