Recipe - Buttered Pasta (Noodles)

10 ga WATER
1 pound BUTTER PRINT SURE
12 pound NOODLE EGGS 5LB
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 STRRING
CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL
TENDER; STIR OCCASIONALLY. DO NOT OVER COOK.

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

NOTE: 1. IF COOKED PASTA IS TO BE COMBINED WITH BUTTER OR A SAUCE
IMMEDIATELY, RINSING IS NOT NECESSARY.

NOTE: 2. 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.

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

NOTE: 4. FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 LB (2 CUPS) MELTED
BUTTER OR MARGARINE IMMEDIATELY AFTER DRAINING.

Recipe Number: E00401

SERVING SIZE: 1 CUP (6 1

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