Baked Tuna and Noodles
INGREDIENTS:
2 1/2 ga WATER; WARM
2 1/4 ga WATER; BOILING
15 lb TUNA LIGHT MEAT 4 LB
3/4 c BUTTER PRINT SURE
2 1/4 lb MILK; DRY NON-FAT L HEAT
4 lb CELERY FRESH
3/4 lb PIMENTOS 7 OZ
5/8 lb ONIONS DRY
4 1/2 lb NOODLE EGGS 5LB
3 c BREAD SNDWICH 22OZ #51
1 1/3 lb FLOUR GEN PURPOSE 10LB
2 lb SHORTENING; 3LB
3 tb PAPRIKA GROUND
8 ts SALT TABLE 5LB
4 ts SALT TABLE 5LB
2 1/2 ga WATER; WARM
2 1/4 ga WATER; BOILING
15 lb TUNA LIGHT MEAT 4 LB
3/4 c BUTTER PRINT SURE
2 1/4 lb MILK; DRY NON-FAT L HEAT
4 lb CELERY FRESH
3/4 lb PIMENTOS 7 OZ
5/8 lb ONIONS DRY
4 1/2 lb NOODLE EGGS 5LB
3 c BREAD SNDWICH 22OZ #51
1 1/3 lb FLOUR GEN PURPOSE 10LB
2 lb SHORTENING; 3LB
3 tb PAPRIKA GROUND
8 ts SALT TABLE 5LB
4 ts SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN
1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL SMOOTH.
5. ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
6. ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO PREVENT BURNING.
7. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
8. POUR ABOUT 13 LB 12 OZ (6 1/2 QT) MIXTURE INTO EACH GREASED PAN.
9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1 CUP OVER MIXTURE IN EACH PAN.
10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.
NOTE: 1. IN STEP 1, 35-16 1/2 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY, SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.
NOTE: 3. IN STEP 6, 1 1/4 OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE A01100.
NOTE: 4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35 MINUTES ON HIGH FAN, CLOSED VENT.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L13300
SERVING SIZE: 1 1/3 CUP
1. DRAIN TUNA; DISCARD JUICE; FLAKE. SET ASIDE FOR USE IN STEP 7.
2. COOK NOODLES IN SALTED WATER 8 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND FLOUR, SALT, AND SALAD OIL OR SHORTENING TOGETHER; STIR UNTIL SMOOTH.
5. ADD MILK TO ROUX, STIRRING CONSTANTLY. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
6. ADD CELERY AND ONIONS TO SAUCE; BRING TO A BOIL, STIRRING CONSTANTLY TO PREVENT BURNING.
7. COMBINE TUNA, NOODLES AND PIMIENTOS WITH SAUCE. MIX WELL.
8. POUR ABOUT 13 LB 12 OZ (6 1/2 QT) MIXTURE INTO EACH GREASED PAN.
9. COMBINE CRUMBS, BUTTER OR MARGARINE AND PAPRIKA. SPRINKLE 4 1/2 OZ (1 CUP OVER MIXTURE IN EACH PAN.
10. BAKE ABOUT 45 MINUTES OR UNTIL BROWN & BUBBLY.
NOTE: 1. IN STEP 1, 35-16 1/2 OZ CN OR 19-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 6, 5 LB 18 OZ FRESH CELEREY A.P. WILL YIELD 4 LB CELERY, SLICED THIN AND 11 OZ DRY ONIONS A.P. WILL YIELD 10 OZ CHOPPED ONIONS.
NOTE: 3. IN STEP 6, 1 1/4 OZ (7 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE A01100.
NOTE: 4. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 35 MINUTES ON HIGH FAN, CLOSED VENT.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L13300
SERVING SIZE: 1 1/3 CUP