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Ingredientes
- 6 cups vegetable shortening
- 4 pounds garlic chopped
- 24 pounds red peppers
- 108 pounds frozen corn kernels
- 1/2 cup salt
- 6 gals water
Direcciones
- Bring water to a boil in a steam-jacketed kettle or stock pot.
- Add salt
- .
- Add corn; stir well. Return to a boil; cover.
- Reduce heat; cook corn 4 to 6 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
- Place corn in serving pans. CCP: Hold for service at 140 F. or higher.
- saute garlic and peppers and mix evenly with corn
- Portion
- 3/4 Cup
- Yield
- 100
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 400 servings | |
| Calories 106 | |
| Calories from Fat 32 | 30% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 1.03g | |
| Cholesterol 0mg | 0% |
| Sodium 149mg | 6% |
| Potassium 261mg | 7% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.52g | 2% |
| Protein 2.68g | 4% |
