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Hot Tuna And Swiss Cheese R

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Swiss 100 Servings

INGREDIENTS

9 lb TUNA LIGHT MEAT 4 LB
12 oz CHEESE CHEDDER
2 lb BUTTER PRINT SURE
12 oz SOUR CREAM 12 OZ
1 lb CELERY FRESH
100 BREAD FRENCH 12 OZ #59
1 t PEPPER BLACK 1 LB CN
12 oz SALAD DRESSING #2 1/2

INSTRUCTIONS

DRAIN AND FLAKE TUNA.  COMBINE WITH CHEESE, CELERY, ONIONS, SALAD
DRESSING SOUR CREAM, AND PEPPER.  REFRIGERATE UNTIL READY TO USE.
SPREAD 1 SIDE FRENCH ROLL WITH 1/4 CUP (1-NO. 16 SCOOP). FILLING.  WRAP
EACH SANDWICH INDIVIDUALLY IN FOIL.  BAKE IN 375 F.  OVEN FOR  ABOUT 10
TO 15 MINUTES. SERVE HOT.  NOTE:  1.  IN STEP 1, 11-12 1/2 OR 11-13 OZ
CN CANNED TUNA MAY BE  USED.  NOTE:  2.  IN STEP 1, 12 OZ (3 CUPS)
CHEDDAR CHEESE MAY BE USED FOR  SWISS CHEESE.  NOTE:  3.  IN STEP 1, 1
LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB  CHOPPED CELERY AND 5 OZ DRY
ONIONS A.P. WILL YIELD 4 OZ CHOPPED  ONIONS.  NOTE:  4.  IN STEP 1, 1/2
OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE  USED. SEE RECIPE CARD
A-11.  NOTE:  5.  IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR
CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.  Recipe Number:
N00501  SERVING SIZE: 1 SANDWIC  From the <Army Master Recipe Index
File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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