Recipe - Boiled Pasta (Spg)

10 ga WATER
12 pound SPAGHETTI
One fourth cup SALAD OIL; 1 GAL
One fourth cup SALT TABLE 5LB

1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.

2. SLOWLY ADD MACARONI EGG NOODLES, OR SPAGHETTI WHILE STIRRING
CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER;
STIR OCCASIONALLY. DO NOT OVERCOOK.

3. DRAIN, RINSE WITH COLD WATER, DRAIN THOROUGHLY.

4. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER SAUCE OR A SAUCE
IMMEDIATELY RINSING IS NOT NECESSARY.

5. WHEN COOKED PASTA IS TO BE HELD ON STEAM TABLE, MIX 1 TBSP SALAD OIL
WITH
PASTA IN EACH STEAM TABLE PAN. THIS WILL PREVENT PRODUCT FROM STICKING
TOGETHER.

6. TO REHEAT PASTA BEFORE SERVING, PLACE THE DESIRED QUANTITY IN A WIRE
BASKET AND LOWER INTO BOILING WATER FOR 2 TO 3 MINUTES. DRAIN WELL.
PLACE IN GREASED STEAM TABLE INSERTS.

Recipe Number: E00400

SERVING SIZE: 1 CUP (6.5

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.