Scalloped Tuna and Peas

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Scalloped Tuna and Peas Ingredients

7 1/2 qt WATER; WARM	1 lb ONIONS DRY
18 lb TUNA LIGHT MEAT 4 LB	2 lb BREAD SNDWICH 22OZ #51
1 lb BUTTER PRINT SURE	1 1/8 lb FLOUR GEN PURPOSE 10LB
1 lb BUTTER PRINT SURE	1 tb PAPRIKA GROUND
1 5/8 lb MILK; DRY NON-FAT L HEAT	7 ts SALT TABLE 5LB
13 lb PEAS #10

Instructions for Scalloped Tuna and Peas

PAN: 18 BY 24-INCH 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 1/2 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: 3/4 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized

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