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Suggest a better descriptionPAN 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
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 64 | ||
Calories from Fat: 13 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 56.8mg | 17 % | |
Sodium 45.6mg | 2 % | |
Potassium 146.3mg | 4 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8.3g | ||
Protein 4.1g | 6 % | |
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: 64
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