Recipe - Baked Stuffed Fish

1 qt WATER
30 pound FISH FILLETS FLAT FZ
1 cup BUTTER PRINT SURE
1 One half cup BUTTER PRINT SURE
1 pound CELERY FRESH
1 pound LEMON FRESH
1 One half pound ONIONS DRY
3 One half pound FLOUR GEN PURPOSE 10LB
2 One half teaspoon PEPPER BLACK 1 LB CN
2 tablespoon THYME GROUND
2 tablespoon PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLES.

3. ADD WATER TO VEGETABLECRUMB MIXTURE; TOSS MIXTURE BUT DO NOT PACK. SET
ASIDE FOR USE IN STEP 5.

4. SEPARATE FILLETS; CUT INTO 2 One fourth OZ PIECES. PLACE 50 PIECES ON EACH
GREASED PAN.

5. PLACE One fourth CUP (1NO.16 SCOOP) VEGETABLECRUMB MIXTURE ON EACH PIECE.
COVER WITH SECOND FISH PIECE.

6. COMBINE LEMON JUICE AND BUTTER OR MARGARINE; POUR OVER FISH IN EACH
PAN.

7. SPRINKLE SALT AND PAPRIKA OVER FISH.

8. BAKE ABOUT 25 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE: 2. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4
CUP JUICE.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L12000

SERVING SIZE: 4 One half OZ F

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.