| 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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