Scalloped Salmon and Peas L.Meat, Fish, and Poultry No.130
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Salmon, Canned | 19LB 6OZ| 2.50 Gal | 1. Drain salmon; remove and dis- |
| | | | card skin and bones. Flake |
| | | | salmon. Place 1 1/4 gal sal- |
| | | | mon in each greased pan. Set |
| | | | aside for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 2. Reconstitute milk; heat to |
|Milk Powder | | | just below boiling. DO NOT |
|Warm Water | | 7.50 Qrt | BOIL. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 2OZ| 1.00 Qrt | 3. Blend flour, salt, and butter |
|Salt | 3OZ| 4.67 Tbsp| or margarine together; stir |
|Margarine | 1LB | 2.00 Cup | until smooth. |
| | | | 4. Add flour, salt, and butter or |
| | | | margarine mixture to milk, |
| | | | stirring constantly. Cook 5 to |
| | | | 10 minutes or until thickened. |
| | | | Stir as necessary. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 1LB | 3.00 Cup | 5. Add onions and paprika; cook |
|Paprika, Ground | | 1.00 Tbsp| 5 minutes longer. |
| | | | 6. Pour 2 qt sauce over salmon |
| | | | in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Peas | 13LB | 1.50 Gal | 7. Place 3 qt peas, then 2 qt |
| | | | sauce over salmon. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB | 1.50 Qrt | 8. Combine bread crumbs and |
|Margarine | 1LB | 2.00 Cup | melted butter or margarine. |
| | | | Sprinkle 3 cups buttered |
| | | | crumbs over mixture in each |
| | | | pan. |
| | | | 9. Bake 30 minutes or until |
| | | | browned. |
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NOTE: 1. In Step 5, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped
onions.
2. In Step 5, 2 oz (2/3 cup) dehydrated onions may be used.
See Recipe Card A-11.
3. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. SCALLOPED TUNA AND PEAS: In Step 1, omit salmon; use 20 lb
(25-12 1/2 oz cn, or 25-13 oz cn, or 5-4 lb cn) canned tuna.
Follow Steps 2 thru 9.