| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
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 |
| 100 |
|
BREAD FRENCH 12 OZ #59 |
| 1 |
t |
PEPPER BLACK 1 LB CN |
| 12 |
oz |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD
DRESSING SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.
SPREAD 1 SIDE FRENCH ROLL WITH 1/4 CUP (1-NO. 16 SCOOP). FILLING. WRAP
EACH SANDWICH INDIVIDUALLY IN FOIL. BAKE IN 375 F. OVEN FOR ABOUT 10
TO 15 MINUTES. SERVE HOT. NOTE: 1. IN STEP 1, 11-12 1/2 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:
N00501 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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