Servings: 100 Portions
Portions: 2/3 Cup Each
2-1/4 quart (3 lb) onions, dry, chopped
1 cup (8 oz) butter or Margarine, melted
5-1/2 gallon (20 lb) squash, fresh, summer, sliced
2 cups water, boiling
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
4-1/2 tablespoon (3 oz) salt
6 tablespoon (3 oz) sugar, granulated
1/4 teaspoon pepper, black
3 teaspoon pepper, cayenne
3 cloves garlic, dry, minced
1 cup (2 oz) parsley, fresh, chopped
Sauté onions in butter or margarine until light yellow. Combine sauté ed onions, squash, and water. Bring to a boil. Cover; reduce heat; simmer 10 minutes. Add remaining ingredients to squash. Cover. Bring to a boil. Reduce heat and simmer 5 minutes.
NOTE:
21 lb fresh summer squash A.P. will yield 20 lb sliced summer squash. Any variety of summer squash may be used. Do not peel squash.
20 lb frozen sliced summer squash may be used. Simmer 5 minutes instead of 10 minutes then add remaining ingredients and simmer 5 minutes more.
Salad oil may be substituted for melted butter or margarine.