Recipe Name SCALLOPED WHOLE KERNEL CORN Submitted by jgouker Recipe Description Q02301 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1 3/4 cups margarine 100 crackers ritz crackers (21 servings %3D 12oz box) 1/4 teaspoon black pepper 42 cups Whole kernel corn. rinsed & drained 3 cups milk, 1% with added vitamin A Steps Sequence Step 1 PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN 25 SERVINGS PER PAN. MELT BUTTER OR MARGARINE FOR USE IN STEP 1. FINELY CRUMBLE CRACKERS PRIOR TO MEASURING FOR USE IN STEP 1. DRAIN CAN CORN RESERVING LIQUID FOR USE IN STEP 3. CORN IS USED IN STEP 2. 1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP 4. 2. DRAIN CORN. RESERVE LIQUID. POUR 2 3/4 QT DRAINED CORN INTO EACH LIGHTLY GREASED PAN. STIR IN 2 1/2 CUPS BUTTERED CRUMBS IN EACH STEAM TABLE PAN. MIX UNTIL JUST COMBINED. 3. COMBINE MILK AND RESERVED LIQUID; MIX WELL. POUR 3 CUPS MILK/LIQUID MIXTURE EVENLY OVER TOP OF CORN MIXTURE IN EACH PAN. MIX UNTIL JUST COMBINED. 4. SPRINKLE 3/4 CUP RESERVED BUTTERED CRUMBS OVER TOP OF CORN MIXTURE IN EACH PAN. 5. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED IN 300 F CONVECTION OVEN. 6. SERVE HOT. ONE NO. 8 SCOOP (1/2-CUP) MAY BE USED. CCP: HEAT TO 145 F OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 F OR HIGHER.