Scalloped tuna and peas
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | quart | WATER; WARM |
| 18 | pounds | TUNA LIGHT MEAT 4 LB |
| 1 | pounds | BUTTER PRINT SURE |
| 1 | pounds | BUTTER PRINT SURE |
| 1⅝ | pounds | MILK; DRY NON-FAT L HEAT |
| 13 | pounds | PEAS #10 |
| 1 | pounds | ONIONS DRY |
| 2 | pounds | BREAD SNDWICH 22OZ #51 |
| 1⅛ | pounds | FLOUR GEN PURPOSE 10LB |
| 1 | tablespoon | PAPRIKA GROUND |
| 7 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. DRAIN TUNA; REMOVE AND DISCARD SKIN AND BONES. FLAKE TUNA. PLACE 1¼ GAL TUNA IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6.
2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH.
4. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
5. ADD ONIONS AND PAPPRIKA; COOK 5 MINUTES LONGER.
6. POUR 1 ½ QT PEAS OVER TUNA IN EACH PAN. MIX CAREFULLY. POUR 2 QT SAUCE OVER MIXTURE; STIR UNTIL LIGHTLY MIXED.
7. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS BUTTERED CRUMBS OVER MIXTURE IN EACH PAN.
8. BAKE 30 MINUTES OR UNTIL BROWNED.
NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 5, OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F., 20 MINUTES O
OR UNTIL BROWNED, ON LOW FAN, OPEN VENT.
Recipe Number: L13001
SERVING SIZE: ¾ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .