Recipe#1168

Servings: YIELD: 100 Portions
Portions: 2/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 1/4 qt. (3 lb) onions, dry, chopped
1 cup (8 oz) butter or Margarine, melted
5 1/2 gal. (20 lb) squash, fresh, summer, sliced
2 cups water, boiling
3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, crushed
4 1/2 tbsp. (3 oz) salt
6 tbsp. (3 oz) sugar, granulated
1/4 tsp. pepper, black
3 tsp. pepper, cayenne
3 cloves garlic, dry, minced
1 cup (2 oz) parsley, fresh, chopped

INSTRUCTIONS

Saute onions in butter or margarine until light yellow. Combine sauteed onions, squash, and water. Bring to a boil. Cover; reduce heat; simmer 10 minutes. Add remaining ingredients to squash. Cover. Bring to a boil. Reduce heat and simmer 5 minutes.

NOTE: 1. 21 lb fresh summer squash A.P. will yield 20 lb sliced summer squash. Any variety of summer squash may be used. Do not peel squash.
2. 20 lb frozen sliced summer squash may be used. Simmer 5 minutes instead of 10 minutes then add remaining ingredients and simmer 5 minutes more.
3. Salad oil may be substituted for melted butter or margarine.