Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 5 gallons | WATER |
| ½ gallon | WATER; HOT |
| 12 pounds | TUNA LIGHT MEAT 4 LB |
| 24 \N | EGGS SHELL |
| 4 pounds | CELERY FRESH |
| ½ cup | PIMENTOS 7 OZ |
| 3 cups | ONIONS DRY |
| 3 13/16 pounds | MACARONI; 10 LB |
| 1⅓ tablespoon | SALAD OIL; 1 GAL |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 3 cups | RELISH PICKLE SWEET |
| 5 pounds | SALAD DRESSING #2 1/2 |
| 2 tablespoons | PAPRIKA GROUND |
| ⅛ pounds | SALT TABLE 5LB |
| 1⅓ tablespoon | SALT TABLE 5LB |
1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN THOROUGHLY.
3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND MACARONI.
4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10-15 MINUTES.
DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL EGGS; CHOP.
5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS, SALT AND PEPPER TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED.
6. ADD SALAD DRESSING TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY.
7. GARNISH WITH PARSLEY AND PAPRIKA.
8. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 3, 20-12½ OZ OR 20-13 OZ CN TUNA MAY BE USED.
2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY.
3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
4. IN STEP 5, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: L18600
SERVING SIZE: ¾ CUP (5
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .