| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | gl | WATER, HOT |
| 3 3/4 | c | CHEESE GRATED 1LB |
| 4 | t | GARLIC DEHY GRA |
| 1 1/2 | c | ONIONS DRY |
| 9 | lb | NOODLE EGGS 5LB |
| 9 | oz | NUTS MIX SHELL #10 |
| 3 | T | SALAD OIL, 1 GAL |
| 3 | c | SALAD OIL, 1 GAL |
| 1 | t | PEPPER BLACK 1 LB CN |
| 2 1/4 | oz | BASIL SWEET GROUND |
| 3 | T | SALT TABLE 5LB |
| 7 | t | SALT TABLE 5LB |
INSTRUCTIONS
COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT AT MEDIUM SPEED 3 MINUTES USING WHIP. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE. ADD OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR UNTIL BLENDED. DO NOT OVER BEAT. SET ASIDE FOR USE IN STEP 6. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY. ADD PESTO SAUCE TO COOKED NOODLES; TOSS WELL. NOTE: 1. IN STEP 1, 10 OZ DRY ONIONS A.P. WILL YIELD 9 OZ MINCED ONIONS. 15 CLOVES (5 TBSP) DRY GARLIC, MINCED MAY BE USED. NOTE: 2. IN STEP 2, 1 LB 11 OZ PARSLEY A.P. WILL YIELD 1 LB 10 OZ FINELY CHOPPED PARSLEY. NOTE: 3. IN STEP 2, 5 3/4 OZ (3 1/4 QT) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 OZ (3 1/4 QT) PARSLEY WHEN REHYDRATED WITH 6 1/2 QT COOL WATER 15 MINUTES. DRAIN WELL BEFORE USING. NOTE: 4. IN STEP 3, MIXTURE WILL SEPARATE IF OVER BEATEN. MIXTURE SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE. NOTE: 5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4 RECIPE STEAMED PASTA (RECIPE NO. E-14). Recipe Number: E01300 SERVING SIZE: 3/4 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 15.1mg
Sodium: 440.4mg
Potassium: 41.8mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 3.8g