| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER |
| 30 |
lb |
FISH FILLETS FLAT FZ |
| 1 |
c |
BUTTER PRINT SURE |
| 1 1/2 |
c |
BUTTER PRINT SURE |
| 1 |
lb |
CELERY FRESH |
| 1 |
lb |
LEMON FRESH |
| 1 1/2 |
lb |
ONIONS DRY |
| 3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
THYME GROUND |
| 2 |
tb |
PAPRIKA GROUND |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
1. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
2. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLES.
3. ADD WATER TO VEGETABLE-CRUMB MIXTURE; TOSS MIXTURE BUT DO NOT PACK. SET
ASIDE FOR USE IN STEP 5.
4. SEPARATE FILLETS; CUT INTO 2 1/4 OZ PIECES. PLACE 50 PIECES ON EACH
GREASED PAN.
5. PLACE 1/4 CUP (1-NO.16 SCOOP) VEGETABLE-CRUMB MIXTURE ON EACH PIECE.
COVER WITH SECOND FISH PIECE.
6. COMBINE LEMON JUICE AND BUTTER OR MARGARINE; POUR OVER FISH IN EACH
PAN.
7. SPRINKLE SALT AND PAPRIKA OVER FISH.
8. BAKE ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: 1. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.
NOTE: 2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4
CUP JUICE.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L12000
SERVING SIZE: 4 1/2 OZ F
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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