| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/2 |
ga |
WATER; HOT |
| 3 3/4 |
c |
CHEESE GRATED 1LB |
| 4 |
ts |
GARLIC DEHY GRA |
| 1 1/2 |
c |
ONIONS DRY |
| 9 |
lb |
NOODLE EGGS 5LB |
| 9 |
oz |
NUTS MIX SHELL #10 |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 3 |
c |
SALAD OIL; 1 GAL |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 2 1/4 |
oz |
BASIL SWEET GROUND |
| 3 |
tb |
SALT TABLE 5LB |
| 7 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT
AT MEDIUM SPEED 3 MINUTES USING WHIP.
2. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.
3. 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.
4. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.
5. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK
15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.
6. 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.
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