Creole scallops
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .