Frank's Recipes! Sprouts Superba for 100

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Sprouts Superba for 100

Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each

20 lb. brussels sprouts, frozen
1 1/2 tablespoon (1 oz) salt
1 3/4 gallon water, boiling
3 quart (3 lb) celery, cut in 1/4-inch diagonal slices
1/4 cup (2 oz) butter or margarine
6 quart (12 lb 8 oz or 4-No. 3 cyl can) soup, condensed, cream of mushroom
2 cups (1 lb or 3/4-No 2 1/2 can) pimientos, drained chopped
4 teaspoon garlic, dehydrated
2 teaspoon pepper, white (optional)

Add Brussels sprouts to boiling salted water; cook 10 to 15 minutes. Drain. Set aside.
Saute celery in butter or margarine until tender. Combine soup with celery, pimientos,
garlic, and pepper. Add to Brussels sprouts; mix lightly. Place an equal quantity of
mixture in pans. Cover. Bake for 45 minutes or until hot.

NOTE:
4 lb celery A.P. will yield 3 lb sliced celery.

Thick white sauce (1 gallon 24 oz) "Thick Cream Or White Sauce" and 1 lb (1-16 oz can)
canned mushrooms may be substituted for canned condensed cream of mushroom soup.