RECIPE FOR SCALLOPED SUMMER SQUASH (Yellow or Zucchini Squash)

SCALLOPED SUMMER SQUASH
(Yellow or Zucchini Squash)
Makes 100 servings – 1/3 vegetable. Bake in 325° oven.
25 servings of protein each.
INGREDIENTS WEIGHTS MEASURES
Squash, thinly sliced 15 lbs.
Medium white sauce 1 ¾ qts.
Shell eggs, beaten 25
Salt 2 2/3 Tbsps.
Onion, chopped 3 Tbsps.
Worcestershire sauce 1 1/3 Tbsps.
Dry bread crumbs 2 cups
Butter or margarine ¼ lb. ½ cup
DIRECTIONS:
1.      Cook squash 5 minutes in 2 qts. boiling water.  Drain.
2.      Combine white sauce, eggs and seasonings.  Place 1 gallon and 2 cups (or  9 lbs. 14 oz.) in 2 greased baking pans (about 12” x 20” x 2”).  Cover with sauce.  Top with buttered crumbs.
3.      Bake at 325° F. for 35 minutes or until done and lightly browned.
Number of Portions 100
Size of Portion 1/3 cup
Calories 65 Iron 0.60 Mg Protein 3.27 G 19.95%
Cholesterol  56 Mg Calcium  52.91 Mg Carbohydrates.  6.12 G 37.39%
Sodium 328 Mg Vitamin A   63 RE Total Fat 3.33 G 45.72%
Fiber 1.44 G Vitamin C 5.93 Mg Saturated Fat. 1.06 G 14.52%