Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
1-1/2 quart (2 lb) peppers, sweet, fresh, finely chopped
1 cup (8 oz) butter or margarine, melted
1 1/3 cups (6-1/2 oz) milk, nonfat, dry
3-1/4 cups water, warm
2-1/2 gallon (19 lb 14 oz or 3-No. 10 can) corn, canned, cream style
3 cups (15 eggs) eggs, whole, beaten
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
1 tablespoon pepper, black
Sauté peppers in butter or margagarine until just tender. Set aside. Reconstitute milk and warm water. Add sauté ed peppers, corn, eggs, sugar, and seasonings to milk; mix thoroughly. Pour about 1-1/2 gallon mixture into each well-greased pan. Bake 45 minutes or until firm.
NOTE:
2O-No. 303 can canned cream style corn may be used.
1 quart other types of milk may be substituted for nonfat dry milk and water.