Baked Tuna And Noodles
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Baked Tuna And Noodles
  Tuna    Noodles  
Last updated 6/12/2012 1:06:28 AM. Recipe ID 31974. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Baked tuna and noodles
 Categories: 
      Yield: 100 Servings
 
  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
  
  From the  (actually used today!).




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 31974 (Apr 03, 2005)

[an error occurred while processing this directive]