2 cup WATER; BOILING
1 1/2 cup BUTTER PRINT SURE
1 1/8 cup CELERY FRESH
24 lb SQUASH SUMMER FZ
5 oz ONIONS DRY
1 1/8 cup PEPPER SWT GRN FRESH
1 cup SUGAR; GRANULATED 10 LB
2 tsp PEPPER BLACK 1 LB CN
3 Tbs SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN
TEMPERATURE: 350 F. OVEN


SAUTE ONIONS, PEPPERS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.
ADD SQUASH TO WATER; COOK, COVERED, IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 5 MINUTES OR UNTIL JUST TENDER.
ADD SUGAR, SALT AND PEPPER TO SQUASH. ADD SAUTEED VEGETABLES; MIX LIGHTLY.
COOK, COVERED, ABOUT 5 MINUTES, OR UNTIL JUST HEATED THROUGH, STIRRING OCCASIONALLY.
NOTE: 1. PREPARE IN BATCHES OF 25 AS NEEDED.
NOTE: 2. IN STEP 1, 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; AND 8 OZ FRESH CELERY A.P. WILL YIELD 6 OZ CHOPPED CELERY.
NOTE: 3. IN STEP 1, 2 1/2 OZ (2/3 CUP PLUS 1 1/3 TBSP) CHOPPED DEHYDRATED ONIONS AND 1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.
NOTE: 4. IN STEP 2, 25 LB 3 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.
NOTE: 5. IN STEP 2, 24 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED FOR FRESH SQUASH.
Recipe Number: Q06400
SERVING SIZE: 1/2 CUP
From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.