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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. SAUTE ONIONS, PEPPERS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 2. ADD SQUASH TO WATER; COOK, COVERED, IN STEAM-JACKETED KETTLE OR STOCK POT ABOUT 5 MINUTES OR UNTIL JUST TENDER. 3. ADD SUGAR, SALT AND PEPPER TO SQUASH. ADD SAUTEED VEGETABLES; MIX LIGHTLY. 4. 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
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 15.2mg | 0 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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