| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | ga | WATER; HOT |
| 1 1/4 | lb | BUTTER PRINT SURE |
| 2 1/4 | lb | CHEESE GRATED 1LB |
| 9 | lb | NOODLE EGGS 5LB |
| 3 | tb | SALAD OIL; 1 GAL |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD SALT AND OIL TO WATER; HEAT TO A ROLLING BOIL. 2. SLOWLY ADD NOODLES, STIRRING CONSTANTLY, UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY. 3. ADD BUTTER OR MARGARINE, SALT, AND PEPPER TO NOODLES. STIR WELL. 4. ADD CHEESE, TOSS WELL. SERVE IMMEDIATELY. Recipe Number: E01200 SERVING SIZE: 3/4 CUP 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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