INGREDIENTS

INSTRUCTIONS

10 1/4 lb -
PAN:  18 BY 26"  SHEET PAN                      TEMPERATURE:  375F. OVEN
1.  SEPARATE FILLETS OR STEAKS, CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
2.  SAUTE' ONIONS IN SALAD OIL OR SHORTENING IN STOCK POT OR STEAM JACKETED
KETTLE UNTIL TENDER.
3.  ADD BBQ SAUCE, MUSHROOMS AND LEMON JUICE TO SAUTEED ONIONS.  BRING TO A
BOIL, REDUCE HEAT, SIMMER 10 MINUTES.
4.  POUR 7 1/2 CUPS SAUCE EVENLY OVER FISH IN EACH PAN.  COVER.
5.  BAKE 20 MINUTES; UNCOVER; BAKE 10 MINUTES OR UNTIL FISH FLAKES EASILY
WHEN TESTED WITH A FORK.
6.  SERVE FISH WITH 1/4 CUP (1-A LADLE) SAUCE.
NOTE:  1.  IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2.  IN STEP 3, BARBECUE SAUCE MIX MAY BE USED.  PREPARE 4 1/2 QT SAUCE
ACCORDING TO INSTRUCTIONS ON CONTAINER.
3.  IN STEP 3, 4 1/2 QT BARBECUE SAUCE (RECIPE NO. O-2) MAY BE USED.
4.  IN STEP 3, 12 OZ FRESH LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP
JUICE.
5.  IN STEP 5, BAKING TIME WILL VARY DEPENDING UPON TYPE AND THICKNESS
OF FISH.
6.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L19100
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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