creole scallops
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | WATER |
| 25 pounds | SCALLOPS |
| 3 pounds | CELERY FRESH |
| 28¾ pounds | TOMATOES # 10 CAN |
| 3 pounds | ONIONS DRY |
| 3 pounds | PEPPER SWT GRN FRESH |
| 2 cups | FLOUR GEN PURPOSE 10LB |
| ½ cup | SUGAR; GRANULATED 10 LB |
| 1 cup | SHORTENING; 3LB |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| 4 tablespoons | WORCESTERSHIRE SAUCE |
| 10 teaspoons | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PREPARE 4 GAL CREOLE SAUCE (RECIEP NO. O00500). SET ASIDE FOR USED IN STEP 3.
2. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL.
3. DIVIDE SCALLOPS INTO 2 PANS; ABOUT 300 SCALLOPS IN EACH PAN. POUR 2 GAL CREOLE SAUCE OVER SCALLOPS IN EACH PAN.
4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED.
NOTE: OTHER TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: L13500
SERVING SIZE: 1 CUP (9 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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