MEXICAN CORN (305)    RECIPE (114)

• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .03125
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .10938
• PIMIENTOS, CND, DICED
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS
  NUTRIENT AMOUNT IN LBS.:   .5
• CORN, CND, WHOLE GRAIN
  QUANTITY:   19.875
  ASSOCIATED NUTRIENT:   CORN, YEL, CND
  NUTRIENT AMOUNT IN LBS.:   19.875

1) RECONSTITUTE ONIONS. SAUTE IN MARGARINE FOR 5 MINUTES.
2) RECONSTITUTE GREEN PEPPERS. ADD TO ONIONS TOGETHER WITH
   PIMIENTO. COOK UNTIL TENDER.
3) DRAIN CORN. ADD TO COOKED MIXTURE AND HEAT TO SERVING
   TEMPERATURE, STIRRING TO DISTRIBUTE.