Steamed pasta - egg noodl

Yield: 100 Servings

Measure Ingredient
9 gallons WATER
12 pounds NOODLE EGGS 5LB
2 ounces SALAD OIL; 1 GAL
2 ounces SALT TABLE 5LB

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN 1. FILL EACH PAN WITH 9 QT WATER (SEE NOTE 1).

2. ADD 1 TBSP SALT AND 1 TBSP SALAD OIL TO EACH PAN.

3. PLACE 3 LB PASTA IN EACH PAN (SEE NOTE 2).

4. PLACE PANS IN PREHEAT STEAM COOKER. TIME ACCORDING TO TYPE PASTA AND STEAM COOKER PRESSURE. (SEE GUIDELINES FOR TIMING).

5. DRAIN THOROUGHLY.

NOTE: 1. USE PERFORATED PAN INSIDE SOLID PAN TO FACILITATE DRAINING.

NOTE: 2. TO PREVENT PASTINESS, PASTA SHOULD BE PLACED IN PANS JUST BEFORE STEAMING. ENSURE PASTA IS COVERED WITH WATER.

NOTE: 3. COOKED MACARONI SHOULD BE RINSED IN COLD WATER AND DRAINED THOROUGHLY TO PREVENT STICKING TOGETHER.

NOTE: 4. SEE GUIDELINES FOR STEAM COOKERS RECIPE NO. A-21.

Recipe Number: E01401

SERVING SIZE: 1 CUP

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

Downloaded from Glen's MM Recipe Archive, .

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