Louisiana style smothered
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | WATER; BOILING |
| 1½ | cup | BUTTER PRINT SURE |
| 1⅛ | cup | CELERY FRESH |
| 24 | pounds | SQUASH SUMMER FZ |
| 5 | ounces | ONIONS DRY |
| 1⅛ | cup | PEPPER SWT GRN FRESH |
| 1 | cup | SUGAR; GRANULATED 10 LB |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. SAUTE ONIONS, PEPPERS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.
2. ADD SQUASH TO WATER; COOK, COVERED, IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 5 MINUTES OR UNTIL JUST TENDER.
3. ADD SUGAR, SALT AND PEPPER TO SQUASH. ADD SAUTEED VEGETABLES; MIX LIGHTLY.
4. COOK, COVERED, ABOUT 5 MINUTES, OR UNTIL JUST HEATED THROUGH, STIRRING OCCASIONALLY.
NOTE: 1. PREPARE IN BATCHES OF 25 AS NEEDED.
NOTE: 2. IN STEP 1, 1 LB 7 OZ ONIONS A.P. WILL YIELD 1 LB 5 OZ CHOPPED ONIONS; 7 OZ FRESH, SWEET PEPPERS A.P. WILL YIELD 6 OZ CHOPPED PEPPERS; AND 8 OZ FRESH CELERY A.P. WILL YIELD 6 OZ CHOPPED CELERY.
NOTE: 3. IN STEP 1, 2½ OZ (⅔ CUP PLUS 1 ⅓ TBSP) CHOPPED DEHYDRATED ONIONS AND 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.
NOTE: 4. IN STEP 2, 25 LB 3 OZ FRESH SUMMER SQUASH A.P. WILL YIELD 24 LB SLICED SUMMER SQUASH. ANY VARIETY OF SUMMER SQUASH MAY BE USED.
DO NOT PEEL SQUASH.
NOTE: 5. IN STEP 2, 24 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED FOR FRESH SQUASH.
Recipe Number: Q06400
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .