Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | WATER; WARM |
| 2 gallons | WATER; BOILING |
| 2½ can | TUNA LIGHT MEAT 4 LB |
| 8⅓ \N | Dozen EGGS SHELL |
| 1 \N | Dozen EGGS SHELL |
| 1¾ \N | 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 |
| \N pounds | PEPPER BLACK 1 LB CN |
| ⅛ \N | Jar RELISH PICKLE SWEET |
| 3/16 \N | Jar RELISH PICKLE SWEET |
| ⅛ \N | Jar SALAD DRESSING #2 1/2 |
| 3/16 \N | Jar SALAD DRESSING #2 1/2 |
| 1/16 carton | MUSTARD PREP. 1 LB JAR |
| ⅛ \N | Bottle VINEGAR CIDER |
| 1/16 \N | 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, .