Title: Hot Tuna and Swiss Cheese R
Categories:
Yield: 100 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.