Baked Tuna and Noodles L.Meat, Fish, and Poultry No.133
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|Yield: 100 Portions Each Portion: 1 1/3 Cups|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Tuna Fish, Light Mea| 20LB | 2.50 Gal | 1. Drain tuna; discard juice; |
|t, Chunk | | | flake. Set aside for use in |
| | | | Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Noodles, 1/2" | 6LB | | 2. Cook noodles in salted water |
|Boiling Water | | 3.00 Gal | 10 to 15 minutes or until just |
|Salt | 2OZ| 3.00 Tbsp| tender. Drain. Set aside for |
| | | | use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3LB | 2.75 Qrt | 3. Reconstitute milk; heat to |
|Milk Powder | | | just below boiling. DO NOT |
|Warm Water | | 3.25 Gal | BOIL. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 12OZ| 1.75 Qrt | 4. Blend flour, salt, and butter |
|Salt | 3OZ| 4.67 Tbsp| or margarine together; stir |
|Margarine | 2LB 8OZ| 1.25 Qrt | until smooth. |
| | | | 5. Gradually add flour mixture |
| | | | to milk, stirring constantly. |
| | | | Cook 10 to 15 minutes or until |
| | | | thickened. Stir as necessary. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 5LB | 1.25 Gal | 6. Add celery and onions to |
|Dehydrated Onions | 12OZ| 2.25 Cup | sauce; bring to a boil, stir- |
| | | | ring constantly to prevent |
| | | | burning. |
|--------------------|----------|----------|-----------------------------------|
|Pimiento | 14OZ| 2.00 Cup | 7. Combine tuna, noodles and |
| | | | pimientos with sauce. Mix |
| | | | well. |
| | | | 8. Pour about 4 gal mixture into |
| | | | each greased pan. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 1LB | 1.00 Qrt | 9. Combine crumbs, butter or |
|Margarine | 8OZ| 1.00 Cup | margarine and paprika. |
|Paprika, Ground | 1OZ| 0.25 Cup | Sprinkle 2 1/2 cups over |
| | | | mixture in each pan. |
| | | |10. Bake about 45 minutes or |
| | | | until brown. |
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NOTE: 1. In Step 1, 25 -12 1/2 oz cn or 25 -13 oz cn canned tuna
may be used.
2. In Step 6, 6 lb 14 oz fresh celery A.P. will yield 5 lb
celery, sliced thin and 14 oz dry onions A.P. will yield
12 oz chopped onions.
3. In Step 6, 1 1/2 oz (1/3 cup plus 3 tbsp) dehydrated onions
may be used. See Recipe Card A-11.
4. In Step 7, 2-7 oz cn canned pimientos may be used.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. BAKED TUNA AND NOODLES (SOUP, CONDENSED, CREAM OF MUSHROOM):
Follow Steps 1 & 2. Omit Steps 3 thru 5. Reconstitute 1 lb
(3 1/2 cups) nonfat dry milk with 4 1/2 qt water. In Step
6, add milk to vegetables; bring to a boil. CONTINUED.
2. BAKED TUNA AND NOODLES (SOUP, CONDENSED, CREAM OF MUSHROOM):
CONTINUED: Add 25 lb (8-No. 3 cyl cn) canned condensed
cream of mushroom soup. Blend; heat to a simmer. Follow
Steps 7 thru 10.