Recipe - Hot Tuna And Swiss Cheese R

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
100 BREAD FRENCH 12 OZ #59
1 teaspoon PEPPER BLACK 1 LB CN
12 ounce SALAD DRESSING #2 1/2

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

2. SPREAD 1 SIDE FRENCH ROLL WITH One fourth CUP (1NO. 16 SCOOP). FILLING. WRAP
EACH SANDWICH INDIVIDUALLY IN FOIL. BAKE IN 375 F. OVEN FOR ABOUT 10 TO
15
MINUTES. SERVE HOT.

NOTE: 1. IN STEP 1, 1112 One half 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: N00501

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.