| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 10 |
ga |
WATER |
| 6 |
lb |
LASAGNA NOODLE |
| 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 LASAGNA NOODLES WHILE STIRRING CONSTANTLY UNTIL WATER
BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY.
DO NOT OVER COOK.
3. DRAIN. RINSE WITH COLD WATER UNTIL NOODLES NO LONGER STICK TOGETHER.
DRAIN THOROUGHLY.
Recipe Number: E00402
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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