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Pasta Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 100 Servings

INGREDIENTS

1/2 c WATER
5 ga WATER; HOT
2 1/2 lb CHEESE GRATED 1LB
2 lb CARROTS FRESH
2 1/2 lb BROCCOLI FZ
7 lb TOMATOES FRESH
5 lb SQUASH SUMMER FZ
3 tb ONIONS DRY
2 oz PEPPER SWT GRN FRESH
6 1/4 lb NOODLE EGGS 5LB
2 tb SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD OIL; 1 GAL
1 1/2 lb SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
4 oz RELISH PICKLE SWEET
3 5/8 lb OLIVES RIPE #300
1 ts PEPPER RED GROUND
3/4 c BASIL SWEET GROUND
1 ts MUSTARD PREP. 1 LB JAR
3 c VINEGAR CIDER
2 tb SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  250 F. GRIDDLE
1.  PREPARE 3/4 RECIPE VINAIGRETTE DRESSING (RECIPE NO. M07100). OMITTING
PICKLES IN STEP 1. SET ASIDE FOR USE IN STEP 7.
2.  ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD VERMICELLI,
STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL
TENDER. DRAIN THOROUGHLY. SET ASIDE FOR USE IN STEP 6.
3.  SAUTE' BROCCOLI AND CARROTS ON WELL-GREASED GRIDDLE 8 TO 10 MINUTES OR
UNTIL TENDER CRISP. REMOVE FROM GRIDDLE. SET ASIDE FOR USE IN STEP 6.
4.  SAUTE' ONIONS AND ZUCCHINI ON WELL GREASED GRIDDLE 3 TO 5 MINUTES OR
UNTIL TENDER CRISP. REMOVE FROM GRIDDLE. SET ASIDE FOR USE IN STEP 6.
5.  SAUTE' MUSHROOMS ON WELL-GREASED GRIDDLE 2 TO 3 MINUTES. REMOVE FROM
GRIDDLE.
6.  ADD TOMATOES, OLIVES, BROCCOLI, CARROTS, ONIONS, ZUCCHINI AND MUSHROOMS
TO COOKED VERMICELLI. TOSS LIGHTLY.
7.  ADD BASIL, PARSLEY, PARMESAN CHEESE AND VINAIGRETTE DRESSING TO PASTA
MIXTURE. TOSS LIGHLTY.
NOTE:  1.  IN STEP 3, 5 LB 8 OZ FRESH BROCCOLI A.P. WILL YIELD 2 LB 8 OZ OR
1 1/4    GAL BROCCOLI FLOWERETS.
NOTE:  2.  IN STEP 3, 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB OR 1 1/2
QT SLICED CARROTS.
NOTE:  3.  IN STEP 4, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB OR 2 1/4 QT
CHOPPED ONIONS.
NOTE:  4.  IN STEP 4, 5 LB 4 OZ ZUCCHINI A.P. WILL YIELD 5 LB OR 4 3/4 QT
SLICED ZUCCHINI.
NOTE:  5.  IN STEP 5, 4 LB 2 OZ FRESH MUSHROOMS A.P. WILL YIELD 3 LB 12 OZ
OR 1 1/2 GAL SLICED MUSHROOMS.
NOTE:  6.  IN STEP 6, 7 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 7 LB OR
4 3/4 QT DICED TOMATOES.
NOTE:  7.  IN STEP 7, 3 1/8 OZ FRESH PARSLEY A.P. WILL YIELD 3 OZ OR 3/4
CUP CHOPPED PARSLEY.
Recipe Number: M07700
SERVING SIZE: 1 CUP (8 O
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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