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, .