Scalloped Salmon And Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | qt | WATER, WARM |
| 19 1/3 | lb | SALMON 14 3/4 OZ |
| 1 | lb | BUTTER PRINT SURE |
| 1 | lb | BUTTER PRINT SURE |
| 5 3/4 | c | MILK, DRY NON-FAT L HEAT |
| 13 | lb | PEAS #10 |
| 1 | lb | ONIONS DRY |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 1/8 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | T | PAPRIKA GROUND |
| 7 | t | SALT TABLE 5LB |
| 2 1/2 | qt | SALMON IN EACH GREASED PAN. SET ASIDE FOR USE IN S, SALMON IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6. |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN DRAIN SALMON; REMOVE AND DISCARD SKIN AND BONES. FLAKE SALMON. PLACE RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. ADD ONIONS AND PAPRIKA; COOK 5 MINUTES LONGER. POUR 1 1/2 QT PEAS OVER SALMON IN EACH PAN. MIX CAREFULLY. POUR 2 QT OVER MIXTURE; STIR UNTIL LIGHTLY MIXED. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS BUTTERED CRUMBS OVER MIXTURE IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWNED. NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350F, 20 MINUTES OR UNTIL BROWNED, ON LOW FAN, OPEN VENT. Recipe Number: L13000 SERVING SIZE: 3/4 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 20.2mg
Sodium: 1919.1mg
Potassium: 162.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 16.1g