| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 10 |
ga |
WATER |
| 1 |
lb |
BUTTER PRINT SURE |
| 12 |
lb |
NOODLE EGGS 5LB |
| 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 STRRING
CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL
TENDER; STIR OCCASIONALLY. DO NOT OVER COOK.
3. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY.
NOTE: 1. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER OR A SAUCE
IMMEDIATELY, RINSING IS NOT NECESSARY.
NOTE: 2. 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.
NOTE: 3. TO REHEAT PASTA BEFORE SERVING, PLACE THE DESIRED QUANTITY
IN A WIRE BASKET AND LOWER INTO BOILING WATER 2 TO 3 MINUTES. DRAIN WELL.
PLACE IN GREASED STEAM TABLE PANS.
NOTE: 4. FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 LB (2 CUPS) MELTED
BUTTER OR MARGARINE IMMEDIATELY AFTER DRAINING.
Recipe Number: E00401
SERVING SIZE: 1 CUP (6 1
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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