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Receta Scalloped Whole Kernel Corn
by Global Cookbook

Scalloped Whole Kernel Corn
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  Raciónes: 12

Ingredientes

  • 1 1/2 quart RESERVED LIQUID
  • 14 ounce BUTTER PRINT SURE
  • 5 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 23 1/4 lb CORN WHOLE CN #10
  • 1 3/4 lb FLOUR GEN PURPOSE 10LB
  • 1 1/2 tsp PEPPER BLACK 1 LB CN

Direcciones

  1. PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN
  2. COMBINE BUTTER Or possibly MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 C. BUTTERED CRUMBS FOR USE IN STEP
  3. 2.
  4. DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 Quart CORN INTO GREASED PAN.
  5. COVER WITH 2 Quart BUTTER CRACKER CRUMBS. Add in REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS.
  6. RECONSTITUTE Lowfat milk; MIX LIQUID WITH RECONSTITUTED Lowfat milk. POUR 3 C. Lowfat milk AND Liquid removed LIQUID Mix.
  7. BAKE 45 Min Or possibly Till LIGHTLY BROWNED.
  8. NOTE:
  9. IN STEP 2, 23 LB (23 NO. 303 CN) CANNED CREAM STYLE CORN MAY BE USED.
  10. NOTE:
  11. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 Min.
  12. NOTE:
  13. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  14. SERVING SIZE: 1/2 C. (3