Recipe - Louisiana Style Smothered

2 cup WATER; BOILING
1 One half cup BUTTER PRINT SURE
1 1/8 cup CELERY FRESH
24 pound SQUASH SUMMER FZ
5 ounce ONIONS DRY
1 1/8 cup PEPPER SWT GRN FRESH
1 cup SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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 STEAMJACKETED 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, 2 One half OZ (2/3 CUP PLUS 1 1/3 TBSP) CHOPPED
DEHYDRATED ONIONS AND 1 OZ (Three fourths CUP) DEHYDRATED GREEN PEPPERS MAY
BE USED. SEE RECIPE NO. A11.

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: One half CUP

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