Hot tuna and swiss cheese r

Yield: 100 Servings

Measure Ingredient
9 pounds TUNA LIGHT MEAT 4 LB
12 ounces CHEESE CHEDDER
2 pounds BUTTER PRINT SURE
12 ounces SOUR CREAM 12 OZ
1 pounds CELERY FRESH
100 \N BREAD FRENCH 12 OZ #59
1 teaspoon PEPPER BLACK 1 LB CN
12 ounces SALAD DRESSING #2 1/2

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 ¼ 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, 11-12½ 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, ½ 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, .

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