RECIPE FOR CORN AND TOMATOES

CORN AND TOMATOES
Makes 100 servings ½ cup. Bake in 375° oven.
INGREDIENTS WEIGHTS MEASURES
Cream style corn, or 12 ¾ lbs. 2 – # 10 cans
Canned, whole kernel corn, drained 12 ¾ lbs. 3 – # 10 cans
Canned, tomatoes 15 lbs. 2 ½ – # 10 cans
Butter or margarine, melted 1 lb. 2 cups
Green peppers, chopped 1 lb. 3 cups
Onion, chopped 1 lb. 2 2/3 cups
Pepper 1 Tbsp.
Salt 3 Tbsps.
DIRECTIONS:
1. Blend all ingredients in a mixing bowl.  Pour into 4 baking pans (12” x 20” x 2”) 7 ¼ lbs. or 3 ¼ qts. per pan.
2. Bake 40 minutes at 375° F.  SERVE HOT.
Number of Portions 100
Size of Portion ½ cup
Calories 102 Iron 1.03 Mg Protein 2.90 G 11.32%
Cholesterol  0 Mg Calcium  12.97 Mg Carbohydrates. 15.84 G 61.85%
Sodium 485 Mg Vitamin A  77 RE Total Fat 4.40 G 38.63%
Fiber 1.84 G Vitamin C 17.28 Mg Saturated Fat.  .79 G 6.98%