| 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% | ||