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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