| 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% | ||