| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 3 1/2 | qt | WATER; WARM |
| 3 | ga | WATER; BOILING |
| 1 | ga | RESERVED LIQUID |
| 15 | lb | TUNA LIGHT MEAT 4 LB |
| 3/4 | c | BUTTER PRINT SURE |
| 2 | qt | 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 |
| 3 | tb | PAPRIKA GROUND |
| 1/8 | lb | SALT TABLE 5LB |
INSTRUCTIONS
18 3/4 lb - 18 3/4 lb - 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 JUST TENDER. DRAIN; SET ASIDE FOR USE IN STEP 7. 3. RECONSTITUTE 3 1/2 CUPS OF NONFAT DRY MILK WITH 4 1/2 QT WATER. 4. ADD MILK, CELERY AND ONIONS. BRING TO A BOIL. ADD CREAM OF MUSHROOM SOUP. BLEND; HEAT TO A SIMMER. 5. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL. 6. POUR ABOUT 6 1/2 QT MIXTURE INTO EACH GREASED PAN. 7. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKEL 2 1/2 CUPS OVER MIXTURE IN EACH PAN. 8. BAKE ABOUT 45 MINUTES OR UNTIL BROWN. NOTE: 1. IN STEP 1, 35-16 1/2-7 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED. NOTE: 2. IN STEP 6, 5 LB 8 OZ FRESH CELERY 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: L13301 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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