| 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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