Tuna salad cold plate

Yield: 100 Servings

Measure Ingredient
1½ cup WATER; WARM
2 gallons WATER; BOILING
2½ can TUNA LIGHT MEAT 4 LB
8⅓ Dozen EGGS SHELL
1 Dozen EGGS SHELL
Dozen EGGS SHELL
1/16 can MILK; DRY NON-FAT L HEAT
1¼ pounds ONION GREEN FRESH
2½ pounds CELERY FRESH
5⅓ pounds CELERY FRESH
1½ can PIMENTOS 7 OZ
2 pounds LETTUCE FRESH
½ pounds PEPPER SWT GRN FRESH
2 pounds MACARONI; 10 LB
pounds PEPPER BLACK 1 LB CN
Jar RELISH PICKLE SWEET
3/16 Jar RELISH PICKLE SWEET
Jar SALAD DRESSING #2 1/2
3/16 Jar SALAD DRESSING #2 1/2
1/16 carton MUSTARD PREP. 1 LB JAR
Bottle VINEGAR CIDER
1/16 Jar PAPRIKA GROUND
1/16 pounds SALT TABLE 5LB
3/16 pounds SALT TABLE 5LB
3/16 pounds SALT TABLE 5LB

Recipe Number: X30600

SERVING SIZE: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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