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Title: Chopstick Tuna Categories: Yield: 100 Servings 8 5/8 lb - 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 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 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |