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, .

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