 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | slice raw | bacon, chopped and cooked and drained of fat | 2 1/8 | slices | Pimento Diced | 1/2 | can (303 x 406) | Canned corn, drained | 1/2 | dash | black pepper |
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Steps
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Sequence
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Step
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| | 1 | PREPARATION INSTRUCTIONS:
1. PREPARE BACON AS FOLLOWS:
A. PLACE SLICES ON GRIDDLE.
B. FOR RAW BACON - COOK ABOUT 5 MINUTES, ON 375 F GRIDDLE TURNING ONCE AFTER 3 MINUTES.
COOK UNTIL CRISP BUT NOT BRITTLE. REMOVE EXCESS FAT AS IT ACCUMULATES
ON GRIDDLE.
FOR PRE-COOKED BACON - ARM FOR ABOUT 3 MINUTES ON 375 F. GRIDDLE (ONLY UNTIL CRISP AND
HEATED THOROUGHLY.)
C. DRAIN THOROUGHLY ON ABSORBENT PAPER. CRUMBLE, SET ASIDE FOR USE IN
STEP 4.
2. DRAIN CORN; MIX WITH PEPPER, AND PIMIENTOS. ADD CRUMBLED BACON TO CORN MIXTURE. MIX WELL.
3. HEAT AT MEDIUM HEAT UNTIL HOT, STIRRING CONSTANTLY. CCP: HEAT TO 145 F. OR HIGHER FOR
15 SECONDS. HOLD AT 140 F. FOR SERVICE. |
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