Title: Baked corn and tomatoes
 Categories: 
      Yield: 100 Servings
 
  1 1/2 lb BREAD CUBES
      8 oz BUTTER PRINT SURE
      2 oz BUTTER PRINT SURE
 12 2/3 lb CORN WHOLE CN #10
 12 3/4 lb TOMATOES # 10 CAN
      8 oz ONIONS DRY
      2 oz SUGAR; GRANULATED 10 LB
      1 ts PEPPER BLACK 1 LB CN
  1 1/2 ts SALT TABLE 5LB
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  375
  F. OVEN
  
  1.  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
  
  2.  DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND
  PEPPER.
  
  3.  PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN.
  
  4.  POUR BUTTER OR MARGARINE OVER BREAD CUBES.
  
  5.  SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN.
  
  6.  BAKE 30 MINUTES OR UNTIL BREAD CUBES ARE BROWNED.
  
  NOTE:  1.  IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED.
  SEE RECIPE CARD A01100.
  
  NOTE:  2.  IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ FINELY
  CHOPPED ONIONS.
  
  NOTE:  3.  IN STEP 2, 8 LB 12 OZ FROZEN WHOLE KERNEL CORN MAY BE USED
  FOR CANNED CORN.
  
  NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  A02500.
  
  Recipe Number: Q02600
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).