Recipe - Creole Sauce Torrido

2 cup WATER
25 pound SCALLOPS
3 pound CELERY FRESH
28 Three fourths pound TOMATOES # 10 CAN
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
2 cup FLOUR GEN PURPOSE 10LB
One half cup SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
4 tablespoon WORCESTERSHIRE SAUCE
10 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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, http://www.erols.com/hosey.