Recipe - Noodles With Pesto Sauce

7 One half ga WATER; HOT
3 Three fourths cup CHEESE GRATED 1LB
4 teaspoon GARLIC DEHY GRA
1 One half cup ONIONS DRY
9 pound NOODLE EGGS 5LB
9 ounce NUTS MIX SHELL #10
3 tablespoon SALAD OIL; 1 GAL
3 cup SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
2 One fourth ounce BASIL SWEET GROUND
3 tablespoon SALT TABLE 5LB
7 teaspoon SALT TABLE 5LB

1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT
AT MEDIUM SPEED 3 MINUTES USING WHIP.

2. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.

3. ADD OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR
UNTIL BLENDED. DO NOT OVER BEAT. SET ASIDE FOR USE IN STEP 6.

4. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.

5. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK
15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.

6. ADD PESTO SAUCE TO COOKED NOODLES; TOSS WELL.

NOTE: 1. IN STEP 1, 10 OZ DRY ONIONS A.P. WILL YIELD 9 OZ MINCED ONIONS.
15 CLOVES (5 TBSP) DRY GARLIC, MINCED MAY BE USED.

NOTE: 2. IN STEP 2, 1 LB 11 OZ PARSLEY A.P. WILL YIELD 1 LB 10 OZ FINELY
CHOPPED PARSLEY.

NOTE: 3. IN STEP 2, 5 Three fourths OZ (3 One fourth QT) DEHYDRATED PARSLEY WILL YIELD
1 LB 12 OZ (3 One fourth QT) PARSLEY WHEN REHYDRATED WITH 6 One half QT COOL WATER 15
MINUTES. DRAIN WELL BEFORE USING.

NOTE: 4. IN STEP 3, MIXTURE WILL SEPARATE IF OVER BEATEN. MIXTURE SHOULD
BE THE CHARACTERISTIC THICK PASTY SAUCE.

NOTE: 5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4
RECIPE STEAMED PASTA (RECIPE NO. E14).

Recipe Number: E01300

SERVING SIZE: Three fourths CUP (4

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