Recipe - Scalloped Tuna And Peas

7 One half qt WATER; WARM
18 pound TUNA LIGHT MEAT 4 LB
1 pound BUTTER PRINT SURE
1 pound BUTTER PRINT SURE
1 5/8 pound MILK; DRY NONFAT L HEAT
13 pound PEAS #10
1 pound ONIONS DRY
2 pound BREAD SNDWICH 22OZ #51
1 1/8 pound FLOUR GEN PURPOSE 10LB
1 tablespoon PAPRIKA GROUND
7 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. DRAIN TUNA; REMOVE AND DISCARD SKIN AND BONES. FLAKE TUNA. PLACE 1 1/4
GAL TUNA IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6.

2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH.

4. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING
CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

5. ADD ONIONS AND PAPPRIKA; COOK 5 MINUTES LONGER.

6. POUR 1 One half QT PEAS OVER TUNA IN EACH PAN. MIX CAREFULLY. POUR 2 QT
SAUCE OVER MIXTURE; STIR UNTIL LIGHTLY MIXED.

7. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS
BUTTERED CRUMBS OVER MIXTURE IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL BROWNED.

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

NOTE: 2. IN STEP 5, OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F., 20
MINUTES O
OR UNTIL BROWNED, ON LOW FAN, OPEN VENT.

Recipe Number: L13001

SERVING SIZE: Three fourths CUP

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