| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
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 |
| 4 |
oz |
ONIONS DRY |
| 200 |
|
BREAD CH 7 GRAIN #83 |
| 1 |
t |
PEPPER BLACK 1 LB CN |
| 12 |
oz |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
TEMPERATURE: 400 F. GRIDDLE DRAIN AND FLAKE TUNA. COMBINE WITH
CHEESE, CELERY, ONIONS, SALAD DRESSING SOUR CREAM, AND PEPPER.
REFRIGERATE UNTIL READY TO USE. SPREAD 1 SLICE BREAD WITH 1/4 CUP
(1-NO. SCOOP) FILLING. TOP WITH SECOND SLICE BREAD. BRUSH TOP AND
BOTTOM OF SANDWICHES WITH BUTTER OR MARARINE. GRILL EACH UNTIL LIGHTLY
BROWNED ON EACH SIDE. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1.
IN STEP 1, 11-12 1/2 OZ 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: N00500 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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