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, .

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