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‘Fish & Seafood’ Category

  1. Shrimp Potato Salad

    January 30, 2012 by joe

    Shrimp Potato Salad – 100 servings

    Ingredients:

    • Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz
    • Cooked Potatoes, diced: 2 and 1/2 gallons
    • Hard-cooked eggs, chopped: 42 large
    • Celery, chopped: 3 and 1/4 quarts (3 lb 8 oz)
    • Onions, chopped: 2 cups (12 oz – my friend Francis Marchiese would never countenance onion with shrimp and I agree with her better to substitute garlic, very finely minced, 1/2 cup)
    • Sweet pickle relish: 2 cups (1 lb 1 oz)
    • Cheese, grated: 1 quart (1 /b)
    • Mayonnaise: 1 and 3/4 quarts
    • Salt: to taste (1 tbsp)

    Procedures:

    1. Thaw shrimp if frozen, coarsely chop shrimp.
    2. Combine all ingredients except salt. Add salt to taste.
    3. Chill to blend flavors.
    4. Serve with No. 6 scoop (2/3 cup) on salad greens

    Source: School Lunches
    Salad E-17

    Variations
    a) Canned Shrimp-Potato Salad: Use 8 cans (13 and 1/4 oz each) drained shrimp in place of cooked, peeled, and cleaned shrimp. Rinse shrimp with cold water. Drain. Serving is same as for basic recipe.
    b) Mackerel-Potato Salad: Use 8 cans (15 oz each) drained mackerel in place of shrimp. Serving is same as for basic recipe.
    c) Salmon-Potato Salad: Use 8 cans (16 oz each) drained salmon in place of shrimp. Serving is same as for basic recipe.
    d) Tuna-Potato Salad: Use 17 cans (6 and 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.

    Category Fish & Seafood, Salads | Tags: | No Comments

  2. Salmon Rice Loaf

    January 27, 2012 by joe

    What could better support the Alaskan fishery? 100 serving recipe.

    Ingredients:

    • Canned Salmon: 10 lbs (10 1 lb cans)
    • Eggs: 40 large
    • Cooked Rice: 3 quarts
    • Milk: 2 quarts
    • Soft Bread Crumbs: 2 quarts (12 oz)
    • green peppers, chopped: 1 cup
    • Lemon juice: 1/2 cup
    • Parsley, chopped: 1 cup
    • Baking powder: 2 and 2/3 tablespoons
    • Salt: 1/2 tsp

    Procedures:

    1. drain and flake canned salmon
    2. beat eggs
    3. combine all ingredients
    4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
    5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
    6. server plain, or with sauce, 50 servings per pan.

    Source: School Lunches

    Category Casseroles, Fish & Seafood, Main Dishes | Tags: | No Comments

  3. Oven Fried Cod Fillets for 100

    December 17, 2011 by joe

    Oven Fried Cod Fillets for 100

    Ingredients:
    Cod Fillets (fresh or frozen) 20 lbs
    Salt 1 oz. (1 and 1/2 tsp)
    Milk 1 qt
    Dry Bread Crumbs, toasted 2 lb (2 qt 1/2 cup)
    Oil or fat, melted 1 lb (2 cups)

    Procedure:

    1. Thaw froze fillets. Divide into 100 servings about 3 oz each
    2. Add salt to milk. Dip fish in milk, then roll in crumbs, using a small amount at a time. Place in a single layer, skin side down on 2 greased sheet pans (about 18 x 26 inches).
    3. Sprinkle fat over fish about 8 oz (1 cup) per pan.
    4. Bake at 500 degrees F (extremely hot oven )15 to 25 minutes until fish flake easily when tested with a fork.

    Source: School Lunches.

    Category Fish & Seafood, Main Dishes | Tags: | No Comments

  4. Pizza Fish

    October 5, 2007 by joe

    (yield; 25)

    6-1/2 lb. frozen, breaded (4 oz.) fish portions: raw for deep-frying, or pre-cooked for oven-finishing
    1-1/2 pts. spaghetti sauce, meatless
    1-1/2 pts. mozzarela or pizza cheese, shredded

    procedure:
    1.  deep-fry or oven-finish fish portions as label directs,
    2.  ladel 1 oz. sauce over £ach fish portion; sprinkle with cheese, about 1 oz. (2 t.) per portion,
    3.  bake at 450 degrees f. or broil until cheese melts and browns lightly.

    Source: KJFSC

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  5. Tuna Noodle Mushroom Casserole

    March 14, 2007 by joe

    (Yield: 96 servings)

    2 lb. 8 oz. noodles
    2 1/4 gallons water
    1/4 C. salt
    1 1/2 tsp. celery salt 

    8 oz. butter
    3/4 oz. onions
    1 lb. mushrooms

     

    5 lb. Tuna
    13 oz. pimento, diced
    1 1/4 gallon white sauce
    1 lb. 8 oz. cheddar cheese
    1 tsp. Tabasco Sauce
    1 lb. bread crumbs

    Procedures

    1. Cook noodels in the water with salt and celery salt.
    2. Sautee the onions and mushrooms in the butter till done.
    3. In a large mixing bowl, combine white sauce, cheddar cheese and tabasco sauce. Add all remaining ingredients.
    4. Pour into casserole pans or ring molds. Bake 15 minutes at 450 degrees.

    Note: the recipe appears insufficient to produce 96 servings as described

    source: Anonymous handwritten recipe card.

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