CREOLE SUMMER SQUASH

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
OIL,SALAD 2-7/8 oz 1/4 cup 2-1/3 tbsp
SQUASH,FRESH,SUMMER 20 lbs 21 lbs
WATER,BOILING 1 lbs 2 cup
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 6-5/8 lbs 3 qts
SALT 1-7/8 oz 3 tbsp
SUGAR,GRANULATED 2-2/3 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
PARSLEY,FRESH,BUNCH,CHOPPED 2 oz 3/4 cup 3 tbsp 2-1/8 oz

Method

1 Saute onions in salad oil until tender.
2 Combine sauteed onions, squash and water.
3 Bring to a boil. Cover; reduce heat. Simmer 10 minutes.
4 Add tomatoes, salt, sugar, pepper, garlic and parsley.
5 Bring to a boil. Reduce heat; simmer 5 minutes. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
44 cal 8 g 2 g 1 g 0 mg 252 mg 33 mg

Portion

2/3 Cup

Yield

100


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