Yield: 100 Servings
Measure | Ingredient |
---|---|
10 gallons | WATER |
6 pounds | LASAGNA NOODLE |
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 LASAGNA NOODLES WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY.
DO NOT OVER COOK.
3. DRAIN. RINSE WITH COLD WATER UNTIL NOODLES NO LONGER STICK TOGETHER.
DRAIN THOROUGHLY.
Recipe Number: E00402
SERVING SIZE: 1 CUP (6 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .