Name: Boiled Pasta (Spg)
Ingredients: 10 ga WATER; 12 lb SPAGHETTI; 1/4 c SALAD OIL; 1 GAL; 1/4 c SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

10	ga	WATER
12	lb	SPAGHETTI
1/4	c	SALAD OIL; 1 GAL
1/4	c	SALT TABLE 5LB

INSTRUCTIONS

1.  ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2.  SLOWLY ADD MACARONI EGG NOODLES, OR SPAGHETTI WHILE STIRRING
CONSTANTLY UNTIL WATER BOILS AGAIN.  COOK ABOUT 15 MINUTES OR UNTIL TENDER;
STIR OCCASIONALLY.  DO NOT OVERCOOK.
3.  DRAIN, RINSE WITH COLD WATER, DRAIN THOROUGHLY.
4.  IF COOKED PASTA IS TO BE COMBINED WITH BUTTER SAUCE OR A SAUCE
IMMEDIATELY RINSING IS NOT NECESSARY.
5.  WHEN COOKED PASTA IS TO BE HELD ON STEAM TABLE, MIX 1 TBSP SALAD OIL
WITH
PASTA IN EACH STEAM TABLE PAN.  THIS WILL PREVENT PRODUCT FROM STICKING
TOGETHER.
6.  TO REHEAT PASTA BEFORE SERVING, PLACE THE DESIRED QUANTITY IN A WIRE
BASKET AND LOWER INTO BOILING WATER FOR 2 TO 3 MINUTES.  DRAIN WELL.
PLACE IN GREASED STEAM TABLE INSERTS.
Recipe Number: E00400
SERVING SIZE: 1 CUP (6.5
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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