| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 5 |
ga |
WATER |
| 1/2 |
ga |
WATER; HOT |
| 12 |
lb |
TUNA LIGHT MEAT 4 LB |
| 24 |
|
EGGS SHELL |
| 4 |
lb |
CELERY FRESH |
| 1/2 |
c |
PIMENTOS 7 OZ |
| 3 |
c |
ONIONS DRY |
| 3 13/16 |
lb |
MACARONI; 10 LB |
| 1 1/3 |
tb |
SALAD OIL; 1 GAL |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 3 |
c |
RELISH PICKLE SWEET |
| 5 |
lb |
SALAD DRESSING #2 1/2 |
| 2 |
tb |
PAPRIKA GROUND |
| 1/8 |
lb |
SALT TABLE 5LB |
| 1 1/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN
THOROUGHLY.
3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND
MACARONI.
4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10-15
MINUTES.
DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL EGGS; CHOP.
5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS,
SALT AND PEPPER TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED.
6. ADD SALAD DRESSING TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY.
7. GARNISH WITH PARSLEY AND PAPRIKA.
8. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 3, 20-12 1/2 OZ OR 20-13 OZ CN TUNA MAY BE USED.
2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED
CELERY.
3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
4. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
Recipe Number: L18600
SERVING SIZE: 3/4 CUP (5
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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