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Add a photoRaciónes: 12
Ingredientes
- 2 lb BACON,SLICED FZ
- 29 3/4 lb CORN WHOLE CN #10
- 7 ounce PIMENTOS 7 Ounce
- 1 1/2 tsp PEPPER BLACK 1 LB CN
- 1 ounce SALT TABLE 5LB
Direcciones
- 1. COOK BACON Till CRISP. SEE RECIPE NO. L00200 Or possibly L02020. DRAIN. SET BACONASIDE FOR USE IN STEP 4.
- 2. DRAIN CORN; MIX WITH SALT, PEPPER, AND PIMIENTOS.
- 3. HEAT, COOK AT MEDIUM HEAT Till Warm, STIRRING CONSTANTLY.
- 4. CRUMBLE BACON. Add in TO CORN Mix. MIX WELL.
- NOTE:
- 1. IN STEP 2, 20 LB Frzn WHOLE KERNEL CORN MAY BE USED. PREPARE CORNACCORDING TO RECIPE NO. Q-G-3. DRAIN BEFORE USING.
- NOTE:
- 2. IN STEP 2, 1-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
- NOTE:
- 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 12 servings | |
| Calories 699 | |
| Calories from Fat 348 | 50% |
| Total Fat 38.88g | 49% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1609mg | 67% |
| Potassium 1280mg | 37% |
| Total Carbs 78.51g | 21% |
| Dietary Fiber 11.3g | 38% |
| Sugars 13.49g | 9% |
| Protein 22.02g | 35% |
