Italian style pasta salad
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | gallons | WATER |
| 4 | pounds | SALAMI SAUSAGE FZ |
| 5 | pounds | CHEESE CHEDDER |
| 1½ | pounds | CELERY FRESH |
| 5 | pounds | TOMATOES FRESH |
| 1 | pounds | ONIONS DRY |
| 1 | pounds | PEPPER SWT GRN FRESH |
| 6¼ | pounds | MACARONI; 10 LB |
| 1 | ounce | SALAD OIL; 1 GAL |
| 1¼ | pounds | SALAD OIL; 1 GAL |
| 1½ | teaspoon | PEPPER BLACK 1 LB CN |
| 3¾ | pounds | OLIVES RIPE #300 |
| ¾ | cup | BASIL SWEET GROUND |
| 1¼ | teaspoon | OREGANO GROUND |
| 2½ | cup | VINEGAR CIDER |
| 2 | tablespoons | SALT TABLE 5LB |
| 1 | ounce | SALT TABLE 5LB |
Directions
1. PREPARE ½ RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). ADD BASIL. SET ASIDE FOR USE IN STEP 4.
2. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD MACARONI OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL JUST TENDER. DRAIN THOROUGHLY.
3. ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI OR RIGATONI. TOSS LIGHTLY.
4. ADD VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; REFRIGERATE AT LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.
:
NOTE: IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPPED CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES.
Recipe Number: M02900
SERVING SIZE: 1 CUP (6 3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .