Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2½ gallon | WATER; WARM |
| 2¼ gallon | WATER; BOILING |
| 15 pounds | TUNA LIGHT MEAT 4 LB |
| ¾ cup | BUTTER PRINT SURE |
| 2¼ pounds | MILK; DRY NON-FAT L HEAT |
| 4 pounds | CELERY FRESH |
| ¾ pounds | PIMENTOS 7 OZ |
| ⅝ pounds | ONIONS DRY |
| 4½ pounds | NOODLE EGGS 5LB |
| 3 cups | BREAD SNDWICH 22OZ #51 |
| 1⅓ pounds | FLOUR GEN PURPOSE 10LB |
| 2 pounds | SHORTENING; 3LB |
| 3 tablespoons | PAPRIKA GROUND |
| 8 teaspoons | SALT TABLE 5LB |
| 4 teaspoons | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL SMOOTH.
5. ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
6. ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO PREVENT BURNING.
7. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
8. POUR ABOUT 13 LB 12 OZ (6½ QT) MIXTURE INTO EACH GREASED PAN.
9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 ½ OZ (1 CUP
OVER MIXTURE IN EACH PAN.
10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.
NOTE: 1. IN STEP 1, 35-16 ½ OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY, SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.
NOTE: 3. IN STEP 6, 1 ¼ OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE A01100.
NOTE: 4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35 MINUTES
ON HIGH FAN, CLOSED VENT.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L13300
SERVING SIZE: 1 ⅓ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .