Corn Obrien For 100 Recipes

CORN O'BRIEN

Steps:

• Place the bacon in a large, deep skillet, and cook over medium heat, stirring until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, leaving the grease in the skillet. Stir the onion and bell pepper into the skillet, and cook until the onion has softened and turned translucent, about 5 minutes. Add the corn, pimentos, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper before serving.

CORN O'BRIEN

Steps:

• Place corn in microwave-safe bowl and microwave on defrost 5 minutes; drain.
• Preheat large saute pan 1-2 minutes.
• Place butter in pan, swirl to coat.
• Add onions, green pepper and pimentoes, stirring occasionally 2-3 minutes.
• Add corn, salt and pepper, stirring occasionally, about 5 minutes.
• Serve.

CORN O'BRIEN FOR 100

Steps:

• Cook bacon until crisp. Set aside.
• Drain corn; mix with salt, pepper and pimentos. Saute peppers and onions in shortening until tender. Add to corn mixture.
• Cook corn mixture over medium heat until hot, stirring constantly.
• Crumble bacon. Add to corn mixture. Mix well.

CORN BREAD FOR 100 IN CONVECTION OVEN

Steps:

• Preset convection oven to 375 for 20 minutes + 5-10 minutes.
• "If you use a convection oven, the cornbread turns out lovly.".
• Spray inside of each SS hotel pan with oil.
• Mix together separetly the dry ingredients and wet ingredients.
• Combine and stir until lumps are gone.
• Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
• Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly.
• Cut into squares of 30 per pan.