Name: Chopstick Tuna
Ingredients: 14 lb TUNA LIGHT MEAT 4 LB; 10 1/2 lb CELERY FRESH; 3 lb ONIONS DRY; 3 lb NOODLE CHOW MEIN #10; 3 lb NOODLE CHOW MEIN #10; 4 lb NUTS MIX SHELL #10

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			100	Servings

INGREDIENTS

14	lb	TUNA LIGHT MEAT 4 LB
10 1/2	lb	CELERY FRESH
3	lb	ONIONS DRY
3	lb	NOODLE CHOW MEIN #10
3	lb	NOODLE CHOW MEIN #10
4	lb	NUTS MIX SHELL #10

INSTRUCTIONS

8 5/8 lb -
PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN      TEMPERATURE:  375 F. OVEN
  :
1.  DRAIN TUNA; DISCARD JUICE.  FLAKE TUNA; COMBINE WITH CELERY, ONIONS,
NUTS AND CHOW MEIN NOODLES.
2.  COMBINE SOUP WITH TUNA MIXTURE.
3.  POUR AN EQUAL QUANTITY OF TUNA-SOUP MIXTURE INTO EACH PAN.
4.  SPRINKLE ABOUT 2 QT   NOODLES OVER MIXTURE IN EACH PAN.
5.  BAKE 20 TO 25 MINUTES OR UNTIL HEATED THOROUGHLY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, 18-12 1/2 OZ CN OR 18-13 OZ CN CANNED TUNA MAY BE
USED.
NOTE:  2.  IN STEP 1, 14 LB 6 OZ FRESH CELERY A.P. WILL YIELD 10 LB 8 OZ
SLICED CELERY AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED
ONIONS.
NOTE:  3.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
NO. A01100.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
AO2500.
Recipe Number: L13100
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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