noodles jefferson

Categories
Yield
100 Servings
MeasureIngredient
7½ gallon WATER; HOT
1¼ pounds BUTTER PRINT SURE
2¼ pounds CHEESE GRATED 1LB
9 pounds NOODLE EGGS 5LB
3 tablespoons SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB
3 tablespoons SALT TABLE 5LB

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: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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