| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 24 |
lb |
TUNA LIGHT MEAT 4 LB |
| 6 1/4 |
lb |
CHEESE AMER/SLICE |
| 2 |
lb |
BUTTER PRINT SURE |
| 3 |
lb |
CELERY FRESH |
| 3 |
c |
LEMON FRESH |
| 3 |
lb |
ONIONS DRY |
| 200 |
|
BREAD SNDWICH 22OZ #51 |
| 1 1/2 |
qt |
RELISH PICKLE SWEET |
| 3 |
qt |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
DRAIN AND FLAKE TUNA. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON
JUICE, AND SALAD DRESSING. MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL
READY TO USE. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP)
FILLING; PLACE 1 SLICE CHEESE ON TOP OF TUNA FILLING. MELT BUTTER OR
MARGARINE; BRUSH TOP AND BOTTOM OF SANDWICHES; GRILL ON A 400 F.
GRIDDLE UNTIL BREAD IS GOLDEN BROWN ON EACH SIDE AND CHEESE IS MELTED.
SERVE HOT. NOTE: 1. IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED
TUNA MAY BE USED. NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED
ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3 LB
5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH
CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS
A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE. NOTE: 4. IN STEP 3,
4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 5.
IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN
HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE
USED FOR SANDWICH SLICED BREAD. Recipe Number: N01501 SERVING SIZE:
1 SANDWICH 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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