Frank's Recipes! Louisiana Style Smothered Squash for 100

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Louisiana Style Smothered Squash for 100

Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

variable (24 lb) squash, fresh, summer, unpeeled, sliced or diced
1/2 quart water, boiling
1 quart (1 lb 5 oz) onions, dry, chopped
1 1/8 cups peppers, sweet, fresh, chopped
1 1/8 cups celery, fresh, chopped
3 cups (1 lb 8 oz) butter or margarine
1 cup (8 oz) sugar, granulated
4 2/3 tablespoon salt
1 tablespoon pepper, black

Add squash to water; cook, covered, about 20 minutes or until just tender. Saute onions,
peppers, and celery in small amount of butter or margarine until tender. Add remaining
butter or margarine and squash. Combine sugar, salt, and pepper. Add to squash mixture.
Bake uncovered about 20 minutes.

NOTE:
25 lb 4 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.

24 lb frozen, sliced summer squash may be used for fresh squash.

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.

8 oz fresh celery A.P. will yield 6 oz chopped celery.

Other sizes and types of pans may be used.