Yield: 100 Servings
Measure | Ingredient |
---|---|
24 pounds | TUNA LIGHT MEAT 4 LB |
6¼ pounds | CHEESE AMER/SLICE |
2 pounds | BUTTER PRINT SURE |
3 pounds | CELERY FRESH |
3 cups | LEMON FRESH |
3 pounds | ONIONS DRY |
200 slices | BREAD SNDWICH 22OZ #51 |
1½ quart | RELISH PICKLE SWEET |
3 quarts | SALAD DRESSING #2 1/2 |
1. DRAIN AND FLAKE TUNA.
2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.
MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE.
3. SPREAD 1 SLICE BREAD WITH ⅔ CUP (1-NO. 16 SCOOP) FILLING; PLACE 1 SLICE
CHEESE ON TOP OF TUNA FILLING. MELT BUTTER OR MARGARINE; BRUSH TOP AND BOTTOM
OF SANDWICHES; GRILL ON A 400 F. GRIDDLE UNTIL BREAD IS GOLDEN BROWN ON EACH
SIDE AND CHEESE IS MELTED. SERVE HOT.
NOTE: 1. IN STEP 1, 30-12½ OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE.
NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N01501
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .