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Baked Egg Noodles And Cheese

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	American		100	Servings

INGREDIENTS

2 1/2	gl	WATER, WARM
4	gl	WATER, BOILING
8	lb	CHEESE CHEDDER
8	oz	BUTTER PRINT SURE
1 1/2	lb	BUTTER PRINT SURE
10	oz	MILK, DRY NON-FAT L HEAT
9	lb	NOODLE EGGS 5LB
1	lb	BREAD SNDWICH 22OZ #51
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1	T	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
:  ADD EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL
TENDER; STIR OCCASIONALLY TO PREVENT STICKING. DRAIN. SET ASIDE FOR
USE IN STEP 7. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT
BOIL. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL  SMOOTH.
ADD ROUX TO HOT MILK, STIRRING CONSTANTLY. ADD SALT AND  PEPPER. BRING
MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR  UNTIL THICKENED.
STIR FREQUENTLY TO PREVENT SCORCHING. ADD CHEESE TO  SAUCE; STIR ONLY
UNTIL SMOOTH; REMOVE FROM HEAT. COMBINE SAUCE AND  EGG NOODLE; MIX
WELL. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH  WELL-GREASED PAN. COMBINE
BREAD CRUMBS AND MELTED BUTTER OR  MARAGARINE; SPRINKLE OVER MIXTURE IN
EACH PAN. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 56 Calories From Fat: 7 Total Fat: <1g Cholesterol: 11.8mg Sodium: 449mg Potassium: 18.1mg Carbohydrates: 10.3g Fiber: <1g Sugar: <1g Protein: 1.9g