Chopstick Tuna
| 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 : DRAIN TUNA; DISCARD JUICE. FLAKE TUNA; COMBINE WITH CELERY, ONIONS, NUTS AND CHOW MEIN NOODLES. COMBINE SOUP WITH TUNA MIXTURE. POUR AN EQUAL QUANTITY OF TUNA-SOUP MIXTURE INTO EACH PAN. SPRINKLE ABOUT 2 QT NOODLES OVER MIXTURE IN EACH PAN. 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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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38.6mg
Potassium: 143.7mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.4g
Protein: <1g