Baked egg noodles and cheese
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | gallon | WATER; WARM |
| 4 | gallons | WATER; BOILING |
| 8 | pounds | CHEESE CHEDDER |
| 8 | ounces | BUTTER PRINT SURE |
| 1½ | pounds | BUTTER PRINT SURE |
| 10 | ounces | MILK; DRY NON-FAT L HEAT |
| 9 | pounds | NOODLE EGGS 5LB |
| 1 | pounds | BREAD SNDWICH 22OZ #51 |
| 1⅛ | pounds | FLOUR GEN PURPOSE 10LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 2 | ounces | SALT TABLE 5LB |
| 2 | ounces | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. ADD EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
2. DRAIN. SET ASIDE FOR USE IN STEP 7.
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.
5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.
7. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
8. PLACE ABOUT 3¼ GAL MIXTURE IN EACH WELL-GREASED PAN.
9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARAGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.
10. BAKE 25 MINUTES OR UNTIL BROWNED.
:
NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 ½ QT WARM WATER MAY BE USE. SEE RECIPE NO. F-G-1.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25.
NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.
NOTE: 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: F00102
SERVING SIZE: 8 ½ OZ (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .