Title: Calico corn
 Categories: 
      Yield: 100 Servings
 
      2 lb BACON;SLICED FZ
 29 3/4 lb CORN WHOLE CN #10
      7 oz PIMENTOS 7 OZ
  1 1/2 ts PEPPER BLACK 1 LB CN
      1 oz SALT TABLE 5LB
 
  1.  COOK BACON UNTIL CRISP. SEE RECIPE NO. L00200 OR L02020. DRAIN.
  SET BACON ASIDE FOR USE IN STEP 4.
  
  2.  DRAIN CORN; MIX WITH SALT, PEPPER, AND PIMIENTOS.
  
  3.  HEAT, COOK AT MEDIUM HEAT UNTIL HOT, STIRRING CONSTANTLY.
  
  4.  CRUMBLE BACON. ADD TO CORN MIXTURE. MIX WELL.
  
  NOTE:  1.  IN STEP 2, 20 LB FROZEN WHOLE KERNEL CORN MAY BE USED.
  PREPARE CORN ACCORDING TO RECIPE NO. Q-G-3. DRAIN BEFORE USING.
  
  NOTE:  2.  IN STEP 2, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED.
  
  NOTE:  3.  ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  
  Recipe Number: Q02700
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).