Recipe - Italian Style Pasta Salad

6 ga WATER
4 pound SALAMI SAUSAGE FZ
5 pound CHEESE CHEDDER
1 One half pound CELERY FRESH
5 pound TOMATOES FRESH
1 pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
6 One fourth pound MACARONI; 10 LB
1 ounce SALAD OIL; 1 GAL
1 One fourth pound SALAD OIL; 1 GAL
1 One half teaspoon PEPPER BLACK 1 LB CN
3 Three fourths pound OLIVES RIPE #300
Three fourths cup BASIL SWEET GROUND
1 One fourth teaspoon OREGANO GROUND
2 One half cup VINEGAR CIDER
2 tablespoon SALT TABLE 5LB
1 ounce SALT TABLE 5LB

1. PREPARE One half RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). ADD
BASIL. SET ASIDE FOR USE IN STEP 4.

2. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD MACARONI
OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN. COOK 15
MINUTES OR UNTIL JUST TENDER. DRAIN THOROUGHLY.

3. ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO
COOKED MACARONI OR RIGATONI. TOSS LIGHTLY.

4. ADD VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; REFRIGERATE AT
LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL
READY TO SERVE.
:

NOTE: IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
CHOPPPED CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED
FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL
YIELD 5 LB DICED TOMATOES.

Recipe Number: M02900

SERVING SIZE: 1 CUP (6 3

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