Ingredients
- Canned whole kernel corn, drained (reserve liquid) 1 gallon 2 and 1/4 quart (9 lb 9 oz)
- Green peppers, chopped 1 cup (5 1/4 oz)
- Nonfat Dry Milk 1 qt 2 and 1/3 cups (2 lb)
- Corn liquid and water 1 and 1/2 gallon
- Eggs – 36 large (4 lb)
- Butter or margarine, melted 1 and 1/2 cups (12 oz)
- Salt 3 TBSP (2 oz)
Procedures
- divide corn and green peppers into 4 greased baking pans, about 12 by 20 by 2 inches
- sprinkle dry milk over liquid, beat until smooth
- beat eggs
- add eggs, fat, and salt to milk, blend well
- cover corn with egg-milk mixture, about 3 lb o oz (2 and 1/4 qt) per pan, blend
- set pans in pans of hot water and bake at 350 (moderate oven) about 25 minutes, until set
Source: School Lunches.