Frank's Recipes! Creole Summer Squash for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Creole Summer Squash for 100

Servings: 100 Portions
Portions: 2/3 Cup Each

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

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:
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.

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.

Salad oil may be substituted for melted butter or margarine.