CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
American |
|
100 |
Servings |
INGREDIENTS
2 1/2 |
ga |
WATER; WARM |
4 |
ga |
WATER; BOILING |
8 |
lb |
CHEESE CHEDDER |
8 |
oz |
BUTTER PRINT SURE |
1 1/2 |
lb |
BUTTER PRINT SURE |
2 |
lb |
MILK; DRY NON-FAT L HEAT |
8 |
lb |
MACARONI; 10 LB |
1 |
lb |
BREAD SNDWICH 22OZ #51 |
1 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
1 |
tb |
PEPPER BLACK 1 LB CN |
2 |
oz |
SALT TABLE 5LB |
2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:
1. ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER;
STIR OCCASIONALLY TO PREVENT STICKING.
2. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.
5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5
MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.
7. COMBINE SAUCE AND MACARONI; MIX WELL.
8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.
9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER
MIXTURE IN EACH PAN.
10. BAKE 25 MINUTES OR UNTIL BROWNED.
:
NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED,
COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25.
NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15
TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.
NOTE: 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: F00100
SERVING SIZE: 8 OZ (1 CU
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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