| 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 |
sl |
BREAD CH 7 GRAIN #83 |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 12 |
oz |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
TEMPERATURE: 400 F. GRIDDLE
1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD
DRESSING
SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.
2. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. SCOOP) FILLING. TOP WITH
SECOND
SLICE BREAD.
3. BRUSH TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARARINE.
4. GRILL EACH UNTIL LIGHTLY BROWNED ON EACH SIDE.
5. 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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