Servings: 100 Portions
Portions: 1/2 Cup Each
1-1/2 quart (2 lb) bacon, raw, chopped
3 gallon (25 lb 8 oz or 4-No. 10 can) corn, canned, whole, kernel
3 tablespoon (2 oz) salt
1-1/2 teaspoon pepper, black
2 tablespoon (1 oz) sugar, granulated
3/4 cup (7 oz or 1/4-No. 2-1/2 can) pimientos, canned, drained, finely chopped
Fry bacon until crisp; drain. Set bacon aside. Drain corn; mix with bacon, salt, pepper, sugar, and pimientos. Heat to serving temperature, stirring constantly.
NOTE:
20 lb frozen whole kernel corn may be used. Cook according to instructions on “Corn, Whole Grain (Frozen Vegetables)” recipe. Drain before using.
1-7 oz can canned pimientos may be used.