Baked tuna and noodles

100 Servings

Ingredients

Quantity Ingredient
2½ gallon WATER; WARM
2¼ gallon WATER; BOILING
15 pounds TUNA LIGHT MEAT 4 LB
¾ cup BUTTER PRINT SURE
2¼ pounds MILK; DRY NON-FAT L HEAT
4 pounds CELERY FRESH
¾ pounds PIMENTOS 7 OZ
⅝ pounds ONIONS DRY
4½ pounds NOODLE EGGS 5LB
3 cups BREAD SNDWICH 22OZ #51
1⅓ pounds FLOUR GEN PURPOSE 10LB
2 pounds SHORTENING; 3LB
3 tablespoons PAPRIKA GROUND
8 teaspoons SALT TABLE 5LB
4 teaspoons SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.

2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL SMOOTH.

5. ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

6. ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO PREVENT BURNING.

7. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.

8. POUR ABOUT 13 LB 12 OZ (6½ QT) MIXTURE INTO EACH GREASED PAN.

9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 ½ OZ (1 CUP

OVER MIXTURE IN EACH PAN.

10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.

NOTE: 1. IN STEP 1, 35-16 ½ OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY, SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.

NOTE: 3. IN STEP 6, 1 ¼ OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE A01100.

NOTE: 4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35 MINUTES

ON HIGH FAN, CLOSED VENT.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: L13300

SERVING SIZE: 1 ⅓ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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