| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | c | WATER; BOILING |
| 1 1/2 | c | BUTTER PRINT SURE |
| 1 1/8 | c | CELERY FRESH |
| 24 | lb | SQUASH SUMMER FZ |
| 5 | oz | ONIONS DRY |
| 1 1/8 | c | PEPPER SWT GRN FRESH |
| 1 | c | SUGAR; GRANULATED 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. SAUTE ONIONS, PEPPERS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 2. ADD SQUASH TO WATER; COOK, COVERED, IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 5 MINUTES OR UNTIL JUST TENDER. 3. ADD SUGAR, SALT AND PEPPER TO SQUASH. ADD SAUTEED VEGETABLES; MIX LIGHTLY. 4. COOK, COVERED, ABOUT 5 MINUTES, OR UNTIL JUST HEATED THROUGH, STIRRING OCCASIONALLY. NOTE: 1. PREPARE IN BATCHES OF 25 AS NEEDED. NOTE: 2. IN STEP 1, 1 LB 7 OZ ONIONS A.P. WILL YIELD 1 LB 5 OZ CHOPPED ONIONS; 7 OZ FRESH, SWEET PEPPERS A.P. WILL YIELD 6 OZ CHOPPED PEPPERS; AND 8 OZ FRESH CELERY A.P. WILL YIELD 6 OZ CHOPPED CELERY. NOTE: 3. IN STEP 1, 2 1/2 OZ (2/3 CUP PLUS 1 1/3 TBSP) CHOPPED DEHYDRATED ONIONS AND 1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 2, 25 LB 3 OZ FRESH SUMMER SQUASH A.P. WILL YIELD 24 LB SLICED SUMMER SQUASH. ANY VARIETY OF SUMMER SQUASH MAY BE USED. DO NOT PEEL SQUASH. NOTE: 5. IN STEP 2, 24 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED FOR FRESH SQUASH. Recipe Number: Q06400 SERVING SIZE: 1/2 CUP 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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