Name: Baked Tuna and Noodles
Ingredients: 2 1/2 ga WATER; WARM; 2 1/4 ga WATER; BOILING; 15 lb TUNA LIGHT MEAT 4 LB; 3/4 c BUTTER PRINT SURE; 2 1/4 lb MILK; DRY NON-FAT L HEAT; 4 lb CELERY FRESH; 3/4 lb PIMENTOS 7 OZ; 5/8 lb ONIONS DRY; 4 1/2 lb NOODLE EGGS 5LB; 3 c BREAD SNDWICH 22OZ #51; 1 1/3 lb FLOUR GEN PURPOSE 10LB; 2 lb SHORTENING; 3LB; 3 tb PAPRIKA GROUND; 8 ts SALT TABLE 5LB; 4 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs			100	Servings

INGREDIENTS

2 1/2	ga	WATER; WARM
2 1/4	ga	WATER; BOILING
15	lb	TUNA LIGHT MEAT 4 LB
3/4	c	BUTTER PRINT SURE
2 1/4	lb	MILK; DRY NON-FAT L HEAT
4	lb	CELERY FRESH
3/4	lb	PIMENTOS 7 OZ
5/8	lb	ONIONS DRY
4 1/2	lb	NOODLE EGGS 5LB
3	c	BREAD SNDWICH 22OZ #51
1 1/3	lb	FLOUR GEN PURPOSE 10LB
2	lb	SHORTENING; 3LB
3	tb	PAPRIKA GROUND
8	ts	SALT TABLE 5LB
4	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN             TEMPERATURE:  375 F. OVEN
1.  DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2.  COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER.  DRAIN.  SET
ASIDE FOR USE IN STEP 7.
3.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4.  BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL
SMOOTH.
5.  ADD MILK TO ROUX, STIRRING CONSTANTLY.  SIMMER 10-15 MINUTES OR UNTIL
THICKENED.  STIR AS NECESSARY.
6.  ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO
PREVENT BURNING.
7.  COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
8.  POUR ABOUT 13 LB 12 OZ (6 1/2 QT) MIXTURE INTO EACH GREASED PAN.
9.  COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1
CUP
OVER MIXTURE IN EACH PAN.
10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.
NOTE:  1.  IN STEP 1, 35-16 1/2 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE
USED.
NOTE:  2.  IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY,
SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.
NOTE:  3.  IN STEP 6, 1 1/4 OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE A01100.
NOTE:  4.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35
MINUTES
ON HIGH FAN, CLOSED VENT.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: L13300
SERVING SIZE: 1 1/3 CUP
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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