Scalloped noodles with ch
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | gallons | WATER; BOILING |
| 2 | pounds | BACON;SLICED FZ |
| 6 | pounds | CHEESE CHEDDER |
| 19⅛ | pounds | TOMATOES # 10 CAN |
| 8 | pounds | NOODLE EGGS 5LB |
| 1⅔ | tablespoon | PEPPER BLACK 1 LB CN |
| 1 | ounce | PAPRIKA GROUND |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. COMBINE TOMATOES AND PEPPER. HEAT TO BOILING; REDUCE HEAT; SIMMER 30 MINUTES.
2. ADD NOODLES SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER.
3. DRAIN. SET ASIDE FOR USE IN STEP 5.
4. PARTIALLY COOK BACON IN 375 F. OVEN OR ON 350 F. GRIDDLE. DRAIN ON ABSORBENT PAPER. SET ASIDE FOR USE IN STEP 6.
5. ARRANGE ALTERNATE LAYERS OF NOODLES, TOMATOES AND CHEESE IN EACH LIGHTLY GREASED PAN.
6. SPRINKLE ONE-HALF COOKED BACON AND AND 2 TBSP PAPRIKA OVER NOODLE MIXTURE IN EACH PAN.
7. BAKE 25 TO 30 MINUTES OR UNTIL BACON IS CRISP.
:
NOTE: 1. IN STEP 4, 2 LB 6½ OZ (¾-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 4 ½ CUPS WARM WATER MAY BE USED. 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 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: F00300
SERVING SIZE: 1 CUP, (6
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .