| 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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