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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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