Recipe - French Toasted Tuna Sandwiches

2 Three fourths qt WATER; WARM
12 pound
36 EGGS SHELL
60 EGGS SHELL
10 ounce MILK; DRY NONFAT L HEAT
1 pound CELERY FRESH
2 pound BREAD SNDWICH 22OZ #51
200 sl BREAD SNDWICH 22OZ #51
2 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
2 pound SALAD DRESSING #2 1/2
3 One half teaspoon SALT TABLE 5LB

TEMPERATURE: 375 F. GRIDDLE

1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L2 OR L3. DRAIN
WELL; CHOP COARSELY.

2. CHOP EGGS COARSLEY.

3. COMBINE BACON EGGS, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX
WELL.
REFRIGERATE UNTIL READY TO USE.

4. PLACE One fourth CUP (1NO. 16 SCOOP) FILLING IN CENTER OF 1 SLICE OF BREAD;
SPREAD EVENLY TO EDGES OF BREAD; TOP WITH SECOND SLICE OF BREAD. SET ASIDE
FOR USE IN STEP 6.

5. RECONSTITUTE MILK; ADD EGGS, BLEND WELL.

6. DIP SANDWICHES IN EGG IN MILK MIXTURE; DRAIN.

7. DREDGE IN CRUMBS; SHAKE OFF EXCESS.

8. GRILL EACH SANDWICH ON WELLGREASED GRIDDLE ABOUT 1 One half MINUTES ON EACH
SIDE OR UNTIL GOLDEN BROWN.

9. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 3, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.

NOTE: 2. TO PREVENT SANDWICHES FROM BECOMING SOGGY, DO NOT STACK AFTER
GRILLING.

Recipe Number: N00200

SERVING SIZE: 1 SANDWIC

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