xt7fbg2hb59x https://exploreuk.uky.edu/dips/xt7fbg2hb59x/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/969 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Fish, 1962 text image 22 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Fish, 1962 1962 1962 2022 true xt7fbg2hb59x section xt7fbg2hb59x  

 INDEX H. FISH No. 0

Card
No.

Cracker Stuffing for Fish . . .............................. H—3

Fish, Baked ........................................... H-1
with Mornay Sauce .................................. H—1 (1)

Fish, Deep Fat Fried ................................... H—2

and Green Peas, Creamed ............................. H-11
Casserole ...... H_9
Croquettes. .

Scallops, Fried ........................................ H
Shrimp

Boiled. . . . . .

Cocktail. . . .

Fried Rice .......................................... H—1 8
Tuna

A la King .......................................... H- 19

and Noodles, Baked. ................................ H— 20

 

 

 BAKED FISH H. FISH No. 1

YIELD: 3 Baking Sheets or 100 Portions EACH PORTION: 5 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Fish, fillet or steak ...... . . Place fish on greased baking sheets.

 

 

Juice, lemon... . . ....... 1V2 cups. . . . . . Cover fish on each baking sheet with approximately 1 cup
Shortening, melted ....... 2% cups ........ of lemon juice and shortening mixture.

 

Salt.. .................. . 5 tbsp .......... . Sprinkle salt and paprika over each baking sheet of fish.
Paprika ......... . ...... 'A cup ........ . . Bake at 375° F approximately 25 minutes, or until brown.

 

 

Parsley, fresh, chopped. . . . . . . . . . . . . . . . . . . to garnish. . . . . . . . . Garnish with parsley before sewing.

 

 

 

 

 

 

NOTE: The amount of salt used is dependent upon the type of fish.

VARIATION
1. BAKED FISH WITH MORNA)I SAUCE: Pour 2 qt Mornay Sauce (Recipe Card 0-10) over each sheet pan of fish in Step 2. Bake at 325' F

approximately 25 minutes.

 

 DEEP FAT FRIED FISH H. FISH No. 2

YIELD: 100 Portions EACH PORTION: 4 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES I PORTIONS METHOD

Flour, held wheat, siited. . . 4 lb ............ 4 CI: ............ . Mix Flour, salt, and pepper together.
Sa t. . . . . . . ........ 4 t sp ..........
Pepper..... .........

 

 

 

Fish, fillets or steaks, E.P... . Cut Fillets into pieces 3 inches long. Roll in seasoned flour.

 

 

Eggs, slightly beaten. . . . . 25 eggs (2V2 pt) . Blend milk and eggs. Dip each iloured piece of fish into this
ilk, liquid, whole. ..... 1V2 pt .......... mixture.

 

Crumbs, cracker .......... 1V2 gal ......... . Roll Each moistened piece of fish into crumbs until well
coate .

. Fry in deep fat (365° F) 4 to 6 minutes or until browned.

. Drain on absorbent paper. Serve immediately.

 

 

 

 

 

 

 

 

 CRACKER STUFFING FOR FISH H. FISH No. 3
YIELD: 10 Pounds 6 Ounces or 100 Portions EACH PORTION: 1V2 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Celery, diced ........... 1 b 1 qt ............ . Sauté vegetables in shortening until lightly browned and
nions, diced .......... 1V2 lb .......... 5 cups .......... just tender.
Shortening .............. % lb ........... 1'/2 cups ........

 

 

Crumbs, cracker .......... 5V2 qt .......... . Mix seasoned crumbs with sautéed vegetables.
Pepper ................. 1V2 Ibsp ........
Thyme ................. 2 tbsp ..........

 

 

 

Water .................. 6 cups .......... . Add water to crumb mixture; do not pack.

 

 

 

 

 

 

 OYSTER COCKTAIL H. FISH No. 4

 

YIELD: 2% Gallon Oysters or}100 Portions EACH PORTION: 3 Oysters

 

INGREDIENTS I WEIGHTS ’ MEASURES I PORTIONS METHOD

Oysters, E.P.. .. ......... 94 lb .......... 25 doz medium.. 1. Defrost and drain. Arrange in sewing dish. Garnish with a
small piece of lettuce, if desired.

 

 

 

 

 

NOTE: 1. 3 gal oysters, A.P., will yield 24 lb oysters, EP.
2. Serve with Sealood Cocktail Dressing (Recipe Card M—SB).
3. If desired, serve a lemon wedge with each cocktail. For 100 portions, cut 17 lemons into wedges, 6 wedges per lemon.

 

 FRIED OYSTERS H. FISH No. 5

YIELD: 100 Portions EACH PORTION: 6 to 7 Oysters

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Flour, hard wheat, sifted... q . Mix flour, salt, and pepper together.
Sal t ....................
Pepper .................

 

 

Oysters, large, AP... . . .. . Drain. Roll each oyster in seasoned Hour until well covered.

 

 

Eggs, beaten slightly ..... . Blend milk and eggs. Dip each Floured oyster into this
Milk, liquid, whole ...... 1'/2p mixture.

 

Crumbs, cracker .......... 1% gal ......... . Roll each oyster in crumbs until well coated.
. Fry in deep lat (375° F) about 5 minutes or until they are a
light brown.

 

 

 

 

 

 

 

 

  

OYSTERS JAMBALAYA

H. FISH No. 6

 

YIELD: 6 Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Oysters, defrosted. . . . . . .

24Ib.....

3 gal... ........

. Drain oysters; set oyster liquor aside for use in Step 4.

Remove any pieces of she from oysters. Store oysters in
refrigerator until ready to use in Step 5

 

Shortening..............
Garlic, mince

nions, chopped. . . . .. . .
Peppers, green, choppe . .

2V2 Ib..........

1I/4Ib.......I..
1‘/4|b. .....

4V2 cups ........
2cloves ........
3% cups........
1% qt..........

. Place shortening and vegetables in steam- jacketed kettle;

sauté for 5 minutes or until vegetables are sot.

 

Flour, hard wheat, sifted. . .

1V2 qt. .........

. Add flour to sautéed vegetables,- cook for 5 minutes.

 

Oyster liquor, stock, or
water
Tomatoes, canned. . . . . . . .

Salt. ..... ......

Pepper, cayenne. . . . . . . . . .

1gaI..... ......

2—(N:;. 10)can
6 2 qt
V2 cup .........

. Add oyster liquor, tomatoes, salt, and ca enne pepper to

flour. Cook 10 minutes, stirring occasional y.

 

Ham, cooked, chopped. . .

 

 

6qt ............

 

 

. Add ham and oysters. Cook slowly 5 minutes or until edges

of oysters curl.

 

NOTE: Serve over rice,- allow 3 gal cooked rice per 100 portions. Cook rice according to

instructions on Recipe Card E—1.

 

 

 SCALLOPED OYSTERS

H. FISH No. 7

 

YIELD:

1 Roasting Pan or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS MEASURES PORTIONS

METHOD

 

Crumbs, cracker ..........
Butter, melted ...........

9|b ............

. Blend coarse crumbs with butter.

Spread one-third of
crumb mixture on bottom of roasting pan (18 by 24 inches).

 

 

Oysters, fresh, A.P.,

drained

. Add a layer of oysters using about half the oysters.

 

 

Shortening, melted. . .....
Flour, hard wheat, sifted”
Milk, liquid, whole, hot..
Salt ...................
Pepper .................

 

1‘/2cups ........ i ................
1Vzcups ........ I ................
23al ........... ’ ................
thsp ..........................
................ I 1V2tbsp........

I

 

 

. Make a White Sauce. See Recipe Card O—G-1 .
. Pour V2 of the sauce over oysters and crumbs.
. Add another one-third of the crumbs. Add the remainder

of oysters in a layer. Pour remaining sauce over oysters and
Finish with a layer of crum s.

. Bake at 350° F for 30 minutes.

 

 

NOTE: Any type of milk may be used in this recipe. Juice drained From oysters should be used to dilute evaporated milk if used.

 

 SALMON LOAF H. FISH No. 8

YIELD: 6 Loaves or 100 Portions (17 Slices Per Loaf) EACH PORTION: 1 Slice

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Salmon, canned ......... 24-1 Ib can ..... . Drain salmon, remove skin and bones; flake.

 

Milk, liquid, whole ...... 2 t . Combine bread crumbs with milk. Mix until smooth.
Bread crumbs, dry ........

 

Salt .................... . Add flaked salmon, salt (if necessary), pepper, onions,
Pepper ................. celery, lemon iuice, lemon rind, eggs, and paprika. Mix
Onions, ground ......... 1 b until blended.

Celery, ground .......... . Shape into 5 pound loaves in well-greased roasting pans
Juice, lemon ............ (18 by 24 inches).

Lemon rind, grated.... . . . . Bake at 350° F approximately 45 minutes or until slightly
Eggs, whole, beaten ...... 30 eggs ........ brown and firm.

Paprika ................ 1/4 cup .........

 

 

 

 

 

 

 

NOTE: 1. If evaporated milk is used, the juice from the salmon may be used in reconstituting the milk.
9. Serve with Egg Sauce (Recipe Card 0-1 (5)) or Tomato Sauce (Recipe Card 0—18).

 

  

SALMON CASSEROLE H. FISH No. 9

 

YIELD: 2 Roasting Pans or 100 Portions

EACH PORTlON: Cut Each Pan 6 by 8

 

INGREDIENTS WEIGHTS MEASURES

PORTIONS

METHOD

 

Salmon, canned ......... 12— t1 lb can ..... :

Potatoes, cooked, cubed. .
Peas, canne ............ 1— qNo. 10 can

 

. Drain salmon; remove bones and skin,- flake. Combine

salmon, potatoes, and peas.

 

Shortening ..............
£51m, hard wheat, sifted”

Milk, liquid, whole ......

. Make a White Sauce. See Recipe Card O—G~1 .

. Arrange alternate layers of sauce and salmon mixture in

each greased roasting pan (18 by 24 inches). Allow 1 gal
sauce and 11% lb mixture to each pan.

 

Bread crumbs, soft .......
Butter ........ . .........

 

 

 

. Combine crumbs and butter. Sprinkle over top of salmon in

eac pan.

. Bake at 375° F approximately 30 minutes.

 

NOTE: V2 cup lemon juice may be added if desired.

 

 

 SALMON CROQUETTES H. FISH No. 10

YIELD: 200 Croquettes or 100 Portions EACH PORTION: 2 Croquettes

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Milk, liquid, whole ...... 1% qt .......... . Combine milk and crumbs and mix until there are no lumps.
Bread crumbs, dry... ..... . . . . 2% qt ..........

 

 

Crumbs, cracker .......... ‘ I . Add all ingredients to milk and crumb mixture; mix well.
Salmon, canned, flaked, lb ‘ . Cover container with waxed paper and store in refrigerator
drained I ‘ to chill well before shaping

Salmon stock .

Pepper .................
Onions, minced .........
Celery, diced

Juice, lemon ............
Lemon rind ............
Eggs, whole, beaten ......

 

Crumbs, cracker .......... 7‘/z cups ........................ ; 4. Dip chilled mixture with a No. 12 scoop; shape into
‘ croquettes. o l in cracker crumbs.
‘ 5. Fry in deep fat (350° F) until golden brown.

 

 

 

 

 

NOTE: .This mixture may be baked as salmon loaf or broiled as salmon patties For salmon patties, omit cracker coating.
.Sa mon stock may be used' In reconstituting dry whole and nonfat dry mi

 

 CREAMED SALMON AND GREEN PEAS H. FISH No. 11

YIELD: 4V2 Gallons or 100 Portions EACH PORTION: % Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Shortening .............. . Combine shortening, flour, salt, pepper, and milk to make
Flour, hard wheat, sifted” 1 lb 1 ‘ a white sauce. ee ecipe ard — —-1 hen sauce is
Salt (variable) ........... . . . . . . . . thickened stir in Worcestershire sauce.

Milk, eliquid, whole ......
orcestershire sauce

(if desired)

Salmon, canned, E.P ...... . Drain salmon; remove bones and skin,- flake.
Peas, frozen, cooked, . Add salmon and peas to sauce; reheat to serving temperature.

or canned

 

 

 

 

 

 

 

NOTE: 1. About 21 lb fresh salmon, A.P., yields 14 lb salmon, E.P.

2. If evaporated milk is used, combine 10—14‘/2 oz can evaporated milk with 1 gal water and proceed as when using whole milk.

3. If dry whole milk is used, put 2 gal lukewarm water in steam-jacketed kettle, combine flour, salt, pepper, and 8 cups dry whole milk; sprinkle
over surface of water,- let stand 5 minutes. Beat with wire whip just until milk is dissolved. Add shortening. Cook over low heat, stirring con-
stantly, until sauce is thickened.

. lf dry nonfat milk Is used, put 2 gal lukewarm water' In steam- jacketed kettle. Combine flour, salt, pepper, and 6 cups dry nonfat milk, sprinkle
over surface of water; let stand 5 minutes. Beat with wire whip just until milk' Is dissolved. Add shortening. Cook over low heat, stirring con~
stantly, until sauce is thickened.

 

 FRIED SCALLOPS H. FISH No. 12

YIELD: Approximately 32 Pounds or 100 Portions EACH PORTION: 5 Ounces

 

 

INGREDIENTS I WEIGHTS MEASURES PORTIONS METHOD

 

Scallops, sea ............ l 30 lb .......... . Wash scallops thoroughly and cut in half, if too large.
I . Drain well

 

 

glow, hard wheat,siIted..1'/2 lb. .......... . Dredge in seasoned Ilour; shake off excess.

Pepper ..........
Paprika ................

 

E gs, whole, beaten ...... . Dip in egg and milk mixture. Drain in colander.
ilk, liquid, whole

 

l
Bread crumbs, dry ........ l 3 lb ............ . Roll In bread crumbs.
. Fry In deep Fat (3500 F) approximately 3 minutes or until
a light brown. Do not overcook or overbrown. Drain well.

 

 

 

 

 

 

NOTE: Serve with lemon wedge and Tartar Sauce (Recipe Card 0—17).

 

 BOILED SHRIMP H. FISH No. 13

YIELD: 100 Portions EACH PORTION: 6 Large Shrimp

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Shrimp, raw, unpeeled, 27V2 lb ........ 5V2—5 lb boxes . Wash shrimp under cold, running water.
21 to 25 count

Salt. . . . . ...............
Monosodium glutamate. . .
ater .................

 

 

. Cover shrimp with water. Add salt and monosodium gluta-
mate. Bring to a boil. over and simmer approximately 5
minutes or until shrimp turn pink. Drain.

. Rinse in cold water immediately.

. Remove shells and sand veins.

 

 

 

 

 

 

 

. 22 lb (11—2 lb boxes) shrimp, raw, peeled, and deveined, 26 to 30 count, may be substituted in Step 1.
2

. 271/2 lb (SI/2~5 lb boxes) shrimp, raw, unpeeled, 26 to 30 count, or 22 lb (11-2 lb boxes) shrimp, raw, peeled, and deveined, 32 to 37
count, may be substituted in Step 1. Allow 7 to 8 shrimp per portion, depending on size.
. If desired, shells and sand veins may be removed before cooking.

VARIATION
1. SHRIMP COCKTAIL: Arrange 6 large chilled shrimp on a bed of lettuce and serve with Seafood Cocktail Dressing (Recipe Card M-58) and a lemon

wedge.

 

 CREAMED SHRIMP H. FISH No. 14

YIELD: 5 Gallons or 100 Portions EACH PORTION: 3/4 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Butter ............... . . . 3 cups .......................... 1. Make a White Sauce. See Recipe Card O—G-1.
Flour, hard wheat, sifted. . . 3 cups ..........................
Salt .................... 4 8 tbsp ..........................
Pepper ................. 1V2 tsp .........................
Milk, liquid, whole ...... 6V2 qt .......... l ................
Eggs, whole, beaten ...... 2. Add a small amount of the sauce to the eggs. Combine egg
and sauce mixture with remaining sauce, stirring constantly.

 

 

 

 

 

Eggs, hard cooked, ‘ 3. Add eggs and shrimp to the sauce; stir just enough to blend.
5 iced or diced

Shrimp, E.P., cooked ..... E 15 lb ..........

 

 

 

 

 

NOTE: 1. Shrimp size guide: Large-21 to 25 per pound,- Medium—Qo to 30 per pound. Approximately 32 lb shrimp, rawd unpeeled or 22V: lb shrimp,

raw, peeled, and deveined will yield 15 lb shrimp cooked. Cook shrimp according to instructions on Recipe ard H-13.

. Serve on toast or on steamed rice. Cook rice according to instructions on Recipe Card E—1.

. 8~14'/2 oz can evaporated milk combined with 12V2 cups water may be used in Step 1.

. Ii dry whole milk is used, put 6V2 qt lukewarm water in steam-jacketed kettle, combine flour, salt, and pepper with 2 lb dry whole milk;
sprinkle over surface oi Water. Let stand 5 minutes. Beat with wire whip just until milk is dissolved. Add butter, stirring constantly; cook over

low heat until sauce is thickened.

 

 CREOLE SHRIMP WITH RICE H. FISH No. 15

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup Creole Shrimp and % Cup Rice

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Shrimp, fresh, AP... .. . . .
ater, boiling ..........
alt ....................

 

Butter ..................
Garlic, dehydrated .......
Onions, finely chopped. . .
Celery, finely chopped. . .
Peppers, green, thinly
5 ice
Mushrooms, canned,
sliced, drained

1. Wash shrimp under cold water. Cover with salted water.
Bring to a boil, reduce heat, and simmer for 5 minutes or
only until shrimp turn pink.

2. Remove shrimp at once, plunge in cold water,- remove
shells and veins. Save stock for use in Step 4.

 

3. Melt butter,- add garlic, onions, celery, peppers, and
mushrooms. Sauté for 5 minutes.

 

Strained shrimp stock and
mushroom liqui

Tomato paste ............

Soda ..................

Salt ....................

Pepper .................

Hot sauce ..............

9V2 gal .........
3%-No. 2V2 can

4. Add stock, tomato paste, soda, salt, pepper, and hot
sauce. Cook for 15 minutes.

 

Cornstarch ..............
Water, cold .............

5. Blend cornstarch and water together; add to sauce and cook
until sauce thic ens.

6. Add cooked shrimp,- simmer 5 minutes longer, or until
shrimp is heated through. Stir occasionally.

 

Rice, cooked ...........

 

 

 

 

 

7. Serve shrimp over hot, cooked rice.

 

 

NOTE: 10 lb of parboiled-type rice will yield approximately 5 gallons cooked rice. Cook rice according to instructions on Recipe Card E—1 .

 

 FRENCH FRIED SHRIMP H. FISH No. 16

 

YIELD: 100 Portions

EACH PORTION: 6 Large Shrimp

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Shrimp, raw, unpeeled
21 to 25 count

30 lb ..........

. Shell shrimp,- cut through back almost to inner edge, remove

sand vein. Wash under cold, running water. Drain well.

 

Flour, hard wheat, sifted. . .
Salt ...................

Pepper .................
Paprika ................

. Dredge shrimp in seasoned Flour,- shake off excess.

 

Eggs, whole, beaten ......
ater..................

. Dip in egg and water mixture; drain well in colander.

 

 

Bread crumbs, dry ........

 

 

 

. Roll in bread crumbs.
. Fry in deep fat (350° F) approximately 2 minutes or until

. Drain on brown absorbent paper; serve immediately.

 

golden brown.

 

 

NOTE: 1. If desired, shrimp may be tried whole. In Step 1 omit "cut through back almost to inner edge". In Step 5 increase the cooking time to ap-
proximately 3 minutes.

9. Shrimp size guide: Large-21 to 25 per pound,- Medium—26 to 30 per pound. 25 lb medium size shrimp may be used in Step 1,- serve 10

shrimp per portion.

 

 SHRIMP CURRY H. FISH No. 17
(U. S. Naval Schools, Newport, R. l.)

 

YIELD: 4% Gallons or 100 Portions EACH PORTION: 3% Cup

 

INGREDIENTS WEIGHTS MEASURES l PORTIONS METHOD

 

Shrimp, cooked, cleaned. . 12 lb .......... 2%. gal ......... i ................ . Cook and clean shrimp according to Recipe Card H—13.
‘ . Cut shrimp in halves or quarters,- set aside for use in Step 6.

 

 

Butter or shortening ...... cup . Saute onions and peppers in butter until tender, approxi-

Onions, Finely chopped. . . 3 b mately 10 minutes.

Peppers, green, finely
choppe

 

 

 

Butter or shortening ...... 3 lb . . . . . . . . Make a Brown Gravy. See Recipe Card 0—7. Add sauteed
Flour, hard wheat, sifted. . . onions and peppers.
Water, hot ..............

 

Apples, finely chopped. - - gal . Add apples, celery, and seasonings and simmer 20 minutes.
Ce ery, fine y chopped. . .
Curry powder ...........
Monosodium glutamate. . .
Ginger, ground ..........
Pepper, cayenne .........
Garlic, dehydrated .......
Horseradish, dehydrated. .
Salt .................... I/2 cup .........

 

Mushrooms, chopped. . . . 4—8 oz can ...... . Add shrimp, mushrooms, and lemon juice and simmer 2 to.
Juice, emon ............ % cup ......... 3 minutes, stirring constantly.

 

 

 

 

 

 

 

NOTE: .Serve over steamed rice. Cook rice according to instructions on Recipe Card E-1.
‘2. Approximately 25 lb shrimp, raw, unpeeled or 18 lb shrimp, raw, peeled, and deveined will yield 12 lb shrimp, cooked and cleaned.

 

 SHRIMP FRIED RICE
(USS YOSEMITE (AD—19))

H. FISH No. 18

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Rice, A.P ...............

. Cook rice according to instructions on Recipe Card E—1.

Place cooked rice in a colander. Dry in 325° F oven 20
minutes. Allow to cool thoroughly.

 

Shrimp, A.P ............

. Wash, shell, and remove sand vein from shrimp. Dry. Split

shrimp in hall.

 

Bacon, sliced ............

. Cut bacon into V2 inch pieces. Fry until crisp. Remove

bacon. Save halt of the fat for use in Step 5.

 

Eggs, whole, beaten ......

. Fry eggs in thin omelets. Remove. Cut into thin strips.

 

Garlic, dehydrated .......
Salt ....................
Pepper .................
Ginger .................

. Heat remaining bacon fat until very hot. Add shrimp,

garlic, salt, pepper, ginger. Saute for 5 minutes.

 

Onions, Finely chopped. . .

 

 

Soy sauce ..............

 

 

 

. Add onions. Sauté approximately 5 minutes longer.

 

. Add cooked rice, eggs, bacon, and soy sauce. Fry 10

. Serve immediately.

 

minutes longer. Stir constantly.

 

 

NOTE: 1. If desired, 1 cup (6 oz) chopped green onions may be added just before serving.
2. 8 lb uncooked thinly sliced pork, chicken, veal ham, or beef strips may be substituted for the shrimp.
3. Shrimp size guide: Large — 21 to 25 per poun ; Medium - 26 to 30 per pound.

 

 TUNA A LA KING H. FISH No. 19

 

YIELD: 4% Gallons or 100 Portions EACH PORTION: V: Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Tuna, canned ............ 16 lb 10 oz ..... 38-7 oz can .....

Salad oil ............... ‘/2 cup .........
Mushrooms, canned, 3 cups ..........

sliced, drained
Peppers, green, chopped. . 3 cups ..........

 

. Drain tuna well; break coarsely. Save oil for use in Step 3.

 

. Sauté mushrooms and green peppers in hot oil for 5 minutes.
emove From heat. Set aside for use in Step5

 

Butter .................. . . 1‘/2 cups ........ . . . . Heat butter and oils; blend in flour to make a roux. Do not
Tuna oil and salad oil. 1V2 cups ........ . . . brown.

Flour, hard wheat, silted..

 

. Gradually add seasoned milk,- cook until thick and smooth,
stirring constant y.

 

Pimiento, chopped ....... b 1 q . Carefully blend in pimiento, eggs, tuna, and sautéed
Eggs, hard cooked, vegetables.

cut into eighths . Reheat slightly.

 

 

 

 

 

 

 

NOTE: Serve over toast points or with baked potatoes.

 

 BAKED TUNA AND NOODLES

H. FISH No. 20

 

YIELD: 2 Roasting Pans or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Tuna, canned ...... . . . . . .

16|b ..........

36V2—No. ‘/2 can

. Drain and coarsely Hake tuna; set oil aside for use in Step 3.

 

Butter, melted ...........
nions, Finely chopped. . .

Peppers, green, finely
chopped

. Sauté onions and peppers in butter until tender but not

browned, approximately 5 minutes. Set aside for use in
Step 6.

 

Tuna oil and salad oil. . . .
Butter ..................
glow, hard wheat, sifted”

...... on............

1‘/2 cups ........
1V2 cups ........
3 cups. . . .......
5 tbsp ..........

. Heat oils and butter. Blend in flour and salt to make a roux.

 

Milk, liquid, whole, hot. .

. Gradually add milk. Cook until thickened, stirring con-

stantly. Set aside for use in Step 6

 

Noodles, A. P ...........
after, boiling ..........

. Cook noodles according to instructions on Recipe Card E—Q.

Drain.

 

Pimiento, chopped .......

. Combine pimiento, tuna, noodles, sautéed vegetables with

. Scale an equal quantity into each well-greased roasting pan

sauce. Mix weI .

(18 by 24 inches).

 

 

Cheese, cheddar, natural,
groun
Paprika ......... .......

 

 

4'/2 cups ........

to garnish .......

 

. Top with cheese. Sprinkle with paprika.
. Bake at 375° F approximately 30 minutes.