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, .

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