Noodles with pesto sauce

Yield: 100 Servings

Measure Ingredient
7½ gallon WATER; HOT
3¾ cup CHEESE GRATED 1LB
4 teaspoons GARLIC DEHY GRA
1½ cup ONIONS DRY
9 pounds NOODLE EGGS 5LB
9 ounces NUTS MIX SHELL #10
3 tablespoons SALAD OIL; 1 GAL
3 cups SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
2¼ ounce BASIL SWEET GROUND
3 tablespoons SALT TABLE 5LB
7 teaspoons SALT TABLE 5LB

1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT AT MEDIUM SPEED 3 MINUTES USING WHIP.

2. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.

3. ADD OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR UNTIL BLENDED. DO NOT OVER BEAT. SET ASIDE FOR USE IN STEP 6.

4. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.

5. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.

6. ADD PESTO SAUCE TO COOKED NOODLES; TOSS WELL.

NOTE: 1. IN STEP 1, 10 OZ DRY ONIONS A.P. WILL YIELD 9 OZ MINCED ONIONS.

15 CLOVES (5 TBSP) DRY GARLIC, MINCED MAY BE USED.

NOTE: 2. IN STEP 2, 1 LB 11 OZ PARSLEY A.P. WILL YIELD 1 LB 10 OZ FINELY CHOPPED PARSLEY.

NOTE: 3. IN STEP 2, 5¾ OZ (3 ¼ QT) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 OZ (3 ¼ QT) PARSLEY WHEN REHYDRATED WITH 6 ½ QT COOL WATER 15 MINUTES. DRAIN WELL BEFORE USING.

NOTE: 4. IN STEP 3, MIXTURE WILL SEPARATE IF OVER BEATEN. MIXTURE SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.

NOTE: 5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE ¾ RECIPE STEAMED PASTA (RECIPE NO. E-14).

Recipe Number: E01300

SERVING SIZE: ¾ CUP (4

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

Downloaded from Glen's MM Recipe Archive, .

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