CORN SOUFFLE (301)    RECIPE (114)

• MILK, DRY, NONFAT
  QUANTITY:   .59375
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .59375
• TAPIOCA, QUICK COOK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   TAPIOCA, PEARL, DRY
  NUTRIENT AMOUNT IN LBS.:   .5
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• CORN, CND, WHOLE GRAIN
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   CORN, YEL, CND
  NUTRIENT AMOUNT IN LBS.:   3
• EGGS, SHELL, FRESH
  QUANTITY:   24
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ

1) RECONSTITUTE MILK.
2) COMBINE TAPIOCA AND SALT WITH MILK AND COOK FOR 15 MINUTES; STIR
   FREQUENTLY DURING FIRST 5 MINUTES.
3) PUREE CORN AND ADD TO COOKED MIXTURE; BLEND THOROUGHLY.
4) BEAT EGG YOLKS AND ADD SMALL AMOUNT OF COOKED MIXTURE INTO YOLKS.
   ADD EGG MIXTURE TO REMAINING COOKED MIXTURE AND MIX TO DISTRIBUTE.
5) FOLD BEATEN EGG WHITES INTO COOKED MIXTURE.
6) POUR INTO PAN AND SET IN PAN OF HOT WATER. BAKE UNTIL FIRM
   (INSERTED KNIFE COMES OUT CLEAN).