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%

RECIPE,MENU &COOKING