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  (actually used today!).