| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/2 |
qt |
WATER; WARM |
| 18 |
lb |
TUNA LIGHT MEAT 4 LB |
| 1 |
lb |
BUTTER PRINT SURE |
| 1 |
lb |
BUTTER PRINT SURE |
| 1 5/8 |
lb |
MILK; DRY NON-FAT L HEAT |
| 13 |
lb |
PEAS #10 |
| 1 |
lb |
ONIONS DRY |
| 2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
PAPRIKA GROUND |
| 7 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. DRAIN TUNA; REMOVE AND DISCARD SKIN AND BONES. FLAKE TUNA. PLACE 1 1/4
GAL TUNA IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6.
2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH.
4. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING
CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
5. ADD ONIONS AND PAPPRIKA; COOK 5 MINUTES LONGER.
6. POUR 1 1/2 QT PEAS OVER TUNA IN EACH PAN. MIX CAREFULLY. POUR 2 QT
SAUCE OVER MIXTURE; STIR UNTIL LIGHTLY MIXED.
7. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS
BUTTERED CRUMBS OVER MIXTURE IN EACH PAN.
8. BAKE 30 MINUTES OR UNTIL BROWNED.
NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 5, OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F., 20
MINUTES O
OR UNTIL BROWNED, ON LOW FAN, OPEN VENT.
Recipe Number: L13001
SERVING SIZE: 3/4 CUP
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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