Recipe - Creole Summer Squash

2 cup WATER; BOILING
6 tablespoon BUTTER PRINT SURE
Three fourths teaspoon GARLIC DEHY GRA
3 qt TOMATOES # 10 CAN
20 pound SQUASH SUMMER FZ
3 pound ONIONS DRY
6 tablespoon SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB

1. SAUTE' ONIONS IN BUTTER, MARGARINE OR SALAD OIL UNTIL TENDER.

2. COMBINE SAUTEED ONIONS, SQUASH, AND WATER.

3. BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 10 MINUTES.

4. ADD TOMATOES, SALT, SUGAR, BLACK PEPPER, GARLIC, AND PARSLEY.

5. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES.

NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, 21 LB FRESH SUMMER SQUASH A.P. WILL YIELD 20 LB
SLICED
SUMMER SQUASH.

NOTE: 3. IN STEP 2, 20 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED.
SIMMER
5 MINUTES IN STEP 3.

NOTE: 4. IN STEP 4, 3 TSP (3 CLOVES) DRY GARLIC, MINCED MAY BE USED. SEE
RECIPE NO. A01700.

NOTE: 5. IN STEP 4, One fourth CUP DEHYDRATED PARSLEY MAY BE USED.

NOTE: 6. IN STEP 4, 3 OZ FRESH PARSLEY A.P. WILL YIELD 2 OZ CHOPPED
PARSLEY.

NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q06200

SERVING SIZE: 2/3 CUP (4

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