Recipe - Baked Tuna And Noodles

2 One half ga WATER; WARM
2 One fourth ga WATER; BOILING
15 pound TUNA LIGHT MEAT 4 LB
Three fourths cup BUTTER PRINT SURE
2 One fourth pound MILK; DRY NONFAT L HEAT
4 pound CELERY FRESH
Three fourths pound PIMENTOS 7 OZ
5/8 pound ONIONS DRY
4 One half pound NOODLE EGGS 5LB
3 cup BREAD SNDWICH 22OZ #51
1 1/3 pound FLOUR GEN PURPOSE 10LB
2 pound SHORTENING; 3LB
3 tablespoon PAPRIKA GROUND
8 teaspoon SALT TABLE 5LB
4 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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 1015 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 (6 One half QT) MIXTURE INTO EACH GREASED PAN.

9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 One half OZ (1
CUP
OVER MIXTURE IN EACH PAN.

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

NOTE: 1. IN STEP 1, 3516 One half OZ CN OR 1913 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 One fourth 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 1/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.