No.
VEGETABLES
Q 503 00
OKRA MELANGE
73 mg
196 mg
0 mg
1 g
2 g
10 g
47 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield
100
1/2 Cup
Portion
Ingredient
COOKING SPRAY,NONSTICK
ONIONS,FRESH,CHOPPED
GARLIC POWDER
CELERY,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
OKRA,FROZEN,CUT
TOMATOES,CANNED,DICED,DRAINED
SALT
PEPPER,BLACK,GROUND
JUICE,LEMON
PARSLEY,DEHYDRATED,FLAKED
BREADCRUMBS,DRY,GROUND,FINE
Issue
Measure
1/4 cup 1/3 tbsp
1 qts 1-5/8 cup
1/2 cup
3-3/4 cup
1 qts 2-1/8 cup
2 gal 1 qts
3 qts 1 cup
2 tbsp
1 tbsp
1 cup
1/4 cup 1/3 tbsp
1 cup
Weight
2 oz
2 lbs
2-3/8 oz
1 lbs
2 lbs
14-2/3 lbs
7-1/8 lbs
1-1/4 oz
1/4 oz
8-5/8 oz
1/8 oz
3-3/4 oz
2-1/4 lbs
1-3/8 lbs
2-1/2 lbs
Method
1
Spray steam jacketed kettle with non-stick cooking spray. Saute onions and garlic in a steam-jacketed kettle until translucent. Add
celery and green peppers. Cook an additional 5 minutes.
Add thawed okra and drained tomatoes. Cook okra.
Season with salt, pepper, lemon juice and parsley. Place in baking pans. Sprinkle with bread crumbs. Using a convection oven,
bake at 400 F. for 10 minutes or until bread crumbs are brown. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or
higher for service.
2
3
