Title: Scalloped Salmon and Peas
Categories: Military Fish Salmon
Yield: 100 Servings

7 1/2	qt	WATER; WARM
19 1/3	lb	SALMON 14 3/4 OZ
1	lb	BUTTER PRINT SURE
1	lb	BUTTER PRINT SURE
5 3/4	c	MILK; DRY NON-FAT L HEAT
13	lb	PEAS #10
1	lb	ONIONS DRY
2	lb	BREAD SNDWICH 22OZ #51
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1	tb	PAPRIKA GROUND
7	ts	SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. DRAIN SALMON; REMOVE AND DISCARD SKIN AND BONES. FLAKE SALMON. PLACE 2 1/2 QT SALMON IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6.

2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH.

4. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

5. ADD ONIONS AND PAPRIKA; COOK 5 MINUTES LONGER.

6. POUR 1 1/2 QT PEAS OVER SALMON IN EACH PAN. MIX CAREFULLY. POUR 2 QT OVER MIXTURE; STIR UNTIL LIGHTLY MIXED.

7. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS BUTTERED CRUMBS OVER MIXTURE IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL BROWNED.

NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350F, 20 MINUTES OR UNTIL BROWNED, ON LOW FAN, OPEN VENT.

Recipe Number: L13000

SERVING SIZE: 3/4 CUP

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