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PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. RECONSTITUTE MILK. ADD SUGAR AND SALT. HEAT TO JUST BELOW BOILING. DO NOT BOIL. 2. COMBINE CORNSTARCH, SUGAR, AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES OR UNTIL THICKENED. 3. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. 4. POUR 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER. 5. REFRIGERATE UNTIL READY TO SERVE. : NOTE: PUDDING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: J02501 SERVING SIZE: 1/2 CUP (4 From the
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 52mg||16 %|
|Sodium 223mg||8 %|
|Potassium 701.2mg||18 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 57.7g|
|Protein 14.9g||21 %|
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Calories per serving: 301
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