Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 9 lb TUNA LIGHT MEAT 4 LB
- 12 oz CHEESE CHEDDER
- 2 lb BUTTER PRINT SURE
- 12 oz SOUR CREAM 12 OZ
- 1 lb CELERY FRESH
- 100 BREAD FRENCH 12 OZ #59
- 1 ts PEPPER BLACK 1 LB CN
- 12 oz SALAD DRESSING #2 1/2
Preparation
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 1/4 CUP (1-NO. 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, 11-12 1/2 OR 11-13 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, 1/2 OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE USED. SEE RECIPE CARD A-11. 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 (actually used today!). Downloaded from G Internet, G Internet.
