Recipe - Macaroni - Tuna Salad

5 ga WATER
One half ga WATER; HOT
12 pound TUNA LIGHT MEAT 4 LB
24 EGGS SHELL
4 pound CELERY FRESH
One half cup PIMENTOS 7 OZ
3 cup ONIONS DRY
3 13/16 pound MACARONI; 10 LB
1 1/3 tablespoon SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
3 cup RELISH PICKLE SWEET
5 pound SALAD DRESSING #2 1/2
2 tablespoon PAPRIKA GROUND
1/8 pound SALT TABLE 5LB
1 1/3 tablespoon SALT TABLE 5LB

1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.

2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN
THOROUGHLY.

3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND
MACARONI.

4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 1015
MINUTES.
DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL EGGS; CHOP.

5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS,
SALT AND PEPPER TO TUNAMACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED.

6. ADD SALAD DRESSING TO TUNAMACARONI MIXTURE. TOSS LIGHTLY.

7. GARNISH WITH PARSLEY AND PAPRIKA.

8. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 3, 2012 One half OZ OR 2013 OZ CN TUNA MAY BE USED.

2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED
CELERY.

3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

4. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

Recipe Number: L18600

SERVING SIZE: Three fourths CUP (5

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