Servings: 100 Portions (2 Pans)
Portions: 1/3 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 300 degrees F. Oven
3/4 cup (3-1/4 oz) milk, nonfat, dry
3 3/4 cups water, warm
1-1/4 quart (1 lb) flour, wheat, pastry, sifted
3 cups (15 eggs) eggs, whole, slightly beaten
2-1/2 gallon (20 lb or 3-No. 10 can) corn, canned, cream style
4 tablespoon (2 oz) sugar, granulated
3 tablespoon (2 oz) salt
1/2 teaspoon pepper, black
1 cup (8 oz) butter or margarine
Reconstitute milk and warm water. Add flour and beat with wire whip until smooth. Add eggs and blend well. Add corn, sugar, and seasonings mix thoroughly. Grease pans heavily with butter or margarine. Pour about 1-1/2 gallon mixture into each pan. Bake 1 hour or until firm.
NOTE:
1 quart other types of milk may be substituted for nonfat dry milk and water.