Recipe - Scalloped Noodles With Ch

4 ga WATER; BOILING
2 pound BACON;SLICED FZ
6 pound CHEESE CHEDDER
19 1/8 pound TOMATOES # 10 CAN
8 pound NOODLE EGGS 5LB
1 2/3 tablespoon PEPPER BLACK 1 LB CN
1 ounce PAPRIKA GROUND

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:

1. COMBINE TOMATOES AND PEPPER. HEAT TO BOILING; REDUCE HEAT; SIMMER 30
MINUTES.

2. ADD NOODLES SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER.

3. DRAIN. SET ASIDE FOR USE IN STEP 5.

4. PARTIALLY COOK BACON IN 375 F. OVEN OR ON 350 F. GRIDDLE. DRAIN ON
ABSORBENT PAPER. SET ASIDE FOR USE IN STEP 6.

5. ARRANGE ALTERNATE LAYERS OF NOODLES, TOMATOES AND CHEESE IN EACH
LIGHTLY GREASED PAN.

6. SPRINKLE ONEHALF COOKED BACON AND AND 2 TBSP PAPRIKA OVER NOODLE
MIXTURE IN EACH PAN.

7. BAKE 25 TO 30 MINUTES OR UNTIL BACON IS CRISP.
:

NOTE: 1. IN STEP 4, 2 LB 6 One half OZ (3/4NO. 10 CN) CHEESE, AMERICAN,
DEHYDRATED, COMBINED WITH 4 One half CUPS WARM WATER MAY BE USED. SEE
RECIPE NO. FG1.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20
MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: F00300

SERVING SIZE: 1 CUP, (6

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