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Scalloped Salmon and Peas
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 130 00
SCALLOPED SALMON AND PEAS
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
273 cal
15 g
23 g
13 g
55 mg
465 mg
288 mg
Ingredient
Weight
Measure
Issue
SALMON,CANNED,PINK
19-3/8 lbs
2 gal 3-7/8 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MILK,NONFAT,DRY
13-3/4 oz
1 qts 1-3/4 cup
WATER,WARM
15-2/3 lbs
1 gal 3-1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
1-1/2 oz
2-1/3 tbsp
SALT
BUTTER,MELTED
1 lbs
2 cup
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
1/4 oz
1 tbsp
PAPRIKA,GROUND
PEAS,GREEN,CANNED,DRAINED
9 lbs
1 gal 2 qts
BREADCRUMBS
1-3/8 lbs
1 qts 2 cup
BUTTER,MELTED
1 lbs
2 cup
Method
1
Lightly spray each steam table pan with non-stick spray. Place 2-1/2 quarts salmon in each steam table pan.
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 to sauce; cook 5 minutes.
6
Place 1-1/2 quarts peas over salmon. Mix carefully. Pour sauce over mixture; stir until lightly mixed.
7
Combine bread crumbs and melted butter or margarine. Sprinkle 3 cups buttered crumbs over each pan.
Using a convection oven, bake at 325 F. for 20 minutes on low fan, open vent or until browned. CCP: Internal temperature must
8
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 18 lbs canned tuna may be used instead of salmon.



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Scalloped Salmon and Peas

Yield: 100 Portion: 6-1/2 Ounces
Calories: 273 cal
Carbohydrates: 15 g
Protein: 23 g
Fat: 13 g
Cholesterol: 55 mg
Sodium: 465 mg
Calcium: 288 mg

Ingredient Weight Measure Issue
SALMON,CANNED,PINK 19-3/8 lbs 2 gal 3-7/8 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MILK,NONFAT,DRY 13-3/4 oz 1 qts 1-3/4 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 1-1/2 oz 2-1/3 tbsp
BUTTER,MELTED 1 lbs 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PAPRIKA,GROUND 1/4 oz 1 tbsp
PEAS,GREEN,CANNED,DRAINED 9 lbs 1 gal 2 qts
BREADCRUMBS 1-3/8 lbs 1 qts 2 cup
BUTTER,MELTED 1 lbs 2 cup

Method:
1
Lightly spray each steam table pan with non-stick spray. Place 2-1/2 quarts salmon in each steam table pan.
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 to sauce; cook 5 minutes.
6
Place 1-1/2 quarts peas over salmon. Mix carefully. Pour sauce over mixture; stir until lightly mixed.
7
Combine bread crumbs and melted butter or margarine. Sprinkle 3 cups buttered crumbs over each pan.
Using a convection oven, bake at 325 F. for 20 minutes on low fan, open vent or until browned. CCP: Internal temperature must
8
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 18 lbs canned tuna may be used instead of salmon.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/scalloped_salmon_and_peas.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence