| 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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