Baked Egg Noodles and Cheese

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN            TEMPERATURE:  350 F. OVEN
  :
1.  ADD EGG NOODLE 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 EGG NOODLE; MIX WELL.
8.  PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.
9.  COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARAGARINE; 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,
COMBINE WITH 1 1/2 QT WARM WATER MAY BE USE.  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: F00102
SERVING SIZE: 8 1/2 OZ (
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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