| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 7/8 |
qt |
WATER; WARM |
| 1 |
c |
WATER |
| 1 |
lb |
BUTTER PRINT SURE |
| 29 |
lb |
SQUASH SUMMER FZ |
| 1 |
lb |
SUGAR; BROWN, 2 LB |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.
2. PLACE SQUASH CUT SIDE UP IN PANS.
3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.
4. BAKE 1 HOUR OR UNTIL TENDER.
5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND
SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY
IN STEAM-JACKETED KETTLE OR STOCK POT.
6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB
SQUASH.
NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED.
CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP
IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1
SQUASH HALF (5 OUNCES).
NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR
OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A-25.
Recipe Number: Q06100
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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