OKRA MELANGE

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
GARLIC POWDER 2-3/8 oz 1/2 cup
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
OKRA,FROZEN,CUT 14-2/3 lbs 2 gal 1 qts
TOMATOES,CANNED,DICED,DRAINED 7-1/8 lbs 3 qts 1 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
JUICE,LEMON 8-5/8 oz 1 cup
PARSLEY,DEHYDRATED,FLAKED 1/8 oz 1/4 cup 1/3 tbsp
BREADCRUMBS,DRY,GROUND,FINE 3-3/4 oz 1 cup

Method

1 Spray steam jacketed kettle with non-stick cooking spray. Saute onions and garlic in a steam-jacketed kettle until translucent. Add
celery and green peppers. Cook an additional 5 minutes.
2 Add thawed okra and drained tomatoes. Cook okra.
3 Season with salt, pepper, lemon juice and parsley. Place in baking pans. Sprinkle with bread crumbs. Using a convection oven,
bake at 400 F. for 10 minutes or until bread crumbs are brown. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or
higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
47 cal 10 g 2 g 1 g 0 mg 196 mg 73 mg

Portion

1/2 Cup

Yield

100


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