| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | gl | WATER |
| 12 | lb | SPAGHETTI |
| 1/4 | c | SALAD OIL, 1 GAL |
| 1/4 | c | SALT TABLE 5LB |
INSTRUCTIONS
ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL. 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. DRAIN, RINSE WITH COLD WATER, DRAIN THOROUGHLY. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER SAUCE OR A SAUCE IMMEDIATELY RINSING IS NOT NECESSARY. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 297.6mg
Potassium: 126.4mg
Carbohydrates: 40.8g
Fiber: 1.8g
Sugar: 1.5g
Protein: 7.1g