Yield: 100 Servings
Measure | Ingredient |
---|---|
14 pounds | TUNA LIGHT MEAT 4 LB |
10½ pounds | CELERY FRESH |
3 pounds | ONIONS DRY |
3 pounds | NOODLE CHOW MEIN #10 |
3 pounds | NOODLE CHOW MEIN #10 |
4 pounds | NUTS MIX SHELL #10 |
8⅝ lb -
PAN: 12 BY 20 BY 2 ½-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 ½ 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, .