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Chicken nuggets, 18 lbs., 12 ozs.,
cooked, reserved warm
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Onion flakes, 1/4 cup
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Water, hot, 1/4 cup
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Margarine, 12 ozs.
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Honey, 4
lbs.
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White pepper, 2 Tbsps.
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Paprika, 1/4 cup
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Mustard, yellow,
2 Tbsps.
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Worcestershire sauce, 1/4 cup
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Ketchup, 1 qt., 2 cups
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Granulated garlic, 2 tsps.
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Vinegar, 1 cup
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Tomato paste, canned, heated, 1 lb.
Directions
1. Heat the chicken nuggets and reserve, keeping warm.
2. To prepare the sauce, reconstitute onion flakes in
hot water. Do not drain them.
3. Melt the margarine in a stockpot or steam-jacketed
kettle and add the onion-water mixture. Sauté the onions until they’re
lightly browned, about 5 minutes.
4. Add the remaining ingredients (honey, paprika,
mustard, Worcestershire sauce, ketchup, granulated garlic, vinegar and tomato
paste) and allow the mixture to simmer, uncovered, for 20-30 minutes.
5. Serve 2 Tbsps. sauce with five nuggets per customer.
Yield: 100 servings
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Per
Serving: 335 cal., 11.3 g pro., 30.4 g carb., 1.5 g fiber, 19.4 g fat, 4.5 g
sat. fat, 38 mg chol., 624 mg sod., 565 IU vit. A, 47.7 mg vit. C, 16.5 mg
ca., 1 mg iron
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