Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degree F. Oven
2-1/2 gallon (19 lb 6 oz or 20-No. 15-1/2 oz can) salmon, canned
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 quart water, warm
1 quart (1 lb 2 oz) flour, wheat, general purpose, sifted
4 2/3 tablespoon (3 oz) salt
2 cups (1 lb) butter or margarine, melted
3 cups (1 lb) onions, dry, chopped
1 tablespoon paprika, ground
1-1/2 gallon (13 lb or 2-No. 10 can) peas, canned, drained
1-1/2 quart (2 lb) bread crumbs, dry
2 cups (1 lb) butter or margarine, melted
Drain salmon; remove and discard skin and bones. Flake salmon. Place 1-1/4 gallon salmon in each greased pan. Set aside. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Blend flour, salt, and butter or margarine together; stir until smooth. Add flour, salt, and butter or margarine mixture to milk, stirring constantly.
Cook 5 to 10 minutes or until thickened Stir as necessary. Add onions and paprika; cook 5 minutes longer. Pour 2 quart sauce over salmon in each pan. Place 3 quart peas, then 2 quart sauce over salmon. Combine bread crumbs and melted butter or margarine. Sprinkle 3 cups buttered crumbs over mixture in each pan. Bake 30 minutes or until browned.
NOTE:
1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
Other sizes and types of pans may be used.