Recipe - Chopstick Tuna

8 5/8 pound
14 pound TUNA LIGHT MEAT 4 LB
10 One half pound CELERY FRESH
3 pound ONIONS DRY
3 pound NOODLE CHOW MEIN #10
3 pound NOODLE CHOW MEIN #10
4 pound NUTS MIX SHELL #10

PAN: 12 BY 20 BY 2 1/2INCH 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 TUNASOUP 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, 1812 One half OZ CN OR 1813 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.