Recipe - Grilled Tuna And Swiss Chee

9 pound TUNA LIGHT MEAT 4 LB
12 ounce CHEESE CHEDDER
2 pound BUTTER PRINT SURE
12 ounce SOUR CREAM 12 OZ
1 pound CELERY FRESH
4 ounce ONIONS DRY
200 sl BREAD CH 7 GRAIN #83
1 teaspoon PEPPER BLACK 1 LB CN
12 ounce SALAD DRESSING #2 1/2

TEMPERATURE: 400 F. GRIDDLE

1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD
DRESSING
SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.

2. SPREAD 1 SLICE BREAD WITH One fourth CUP (1NO. SCOOP) FILLING. TOP WITH
SECOND
SLICE BREAD.

3. BRUSH TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARARINE.

4. GRILL EACH UNTIL LIGHTLY BROWNED ON EACH SIDE.

5. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 1112 One half OZ OR 1113 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 1, 12 OZ (3 CUPS) CHEDDAR CHEESE MAY BE USED FOR SWISS
CHEESE.

NOTE: 3. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 5 OZ DRY ONIONS A.P. WILL YIELD 4 OZ CHOPPED ONIONS.

NOTE: 4. IN STEP 1, One half OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE
USED.
SEE RECIPE CARD A11.

NOTE: 5. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM.
MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: N00500

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.