| 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 |
ts |
PEPPER BLACK 1 LB CN |
| 12 |
oz |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD
DRESSING
SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.
2. 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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