Yield: 100 Servings
Measure | Ingredient |
---|---|
2 cups | WATER |
25 pounds | FISH FILLETS FLAT FZ |
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 (RECIPE NO. O00500). SET ASIDE FOR USE IN STEP 3.
2. CUT FISH FILLETS INTO SMALL PIECES.
3. DIVIDE FISH INTO 2 PANS; POUR 2 GAL CREOLE SAUCE OVER FISH 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: L13502
SERVING SIZE: 1 CUP (9 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .