Instructions: PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.

4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS.

5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.

6. POUR 1 3/4 GAL INTO EACH PAN.

7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO NOT
OVERBAKE.

8. REMOVE FROM OVEN; LET STAND 20 MINTES BEFORE SERVING.

NOTE:

1. IN STEP 4, 23 1/2-NO. 303 CANNED CREAM STYLE CORN MAY BE USED.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1/2 CUP

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