Yield: 100 Servings
Measure | Ingredient |
---|---|
10 gallons | WATER |
1 pounds | BUTTER PRINT SURE |
12 pounds | NOODLE EGGS 5LB |
¼ cup | SALAD OIL; 1 GAL |
¼ cup | SALT TABLE 5LB |
1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2. SLOWLY ADD MACARONI, EGG NOODLES OR SPAGHETTI, WHILE STRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY. DO NOT OVER COOK.
3. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY.
NOTE: 1. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER OR A SAUCE IMMEDIATELY, RINSING IS NOT NECESSARY.
NOTE: 2. WHEN COOKED PASTA IS TO BE HELD ON STEAM TABLE, MIX 1 TBSP SALAD OIL WITH PASTA IN EACH STEAM TABLE PAN. THIS WILL PREVENT PRODUCT FROM STICKING TOGETHER.
NOTE: 3. TO REHEAT PASTA BEFORE SERVING, PLACE THE DESIRED QUANTITY IN A WIRE BASKET AND LOWER INTO BOILING WATER 2 TO 3 MINUTES. DRAIN WELL.
PLACE IN GREASED STEAM TABLE PANS.
NOTE: 4. FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE IMMEDIATELY AFTER DRAINING.
Recipe Number: E00401
SERVING SIZE: 1 CUP (6 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .