Recipe - Steamed Lasagna Noodles

9 ga WATER
6 pound LASAGNA NOODLE
2 ounce SALAD OIL; 1 GAL
2 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN

1. FILL EACH PAN WITH 9 QT WATER (SEE NOTE 1).

2. ADD 1 TBSP SALT AND 1 TBSP SALAD OIL TO EACH PAN.

3. PLACE 6 LB LASAGNA NOODLES IN EACH PAN (SEE NOTE 2).

4. PLACE PANS IN PREHEATED STEAM COOKER. TIME ACCORDING TO TYPE PASTA
AND STEAM COOKER PRESSURE. (SEE GUIDELINES FOR TIMING).

5. DRAIN THOROUGHLY.

NOTE: 1. USE PERFORATED PAN INSIDE SOLID PAN TO FACILITATE DRAINING.

NOTE: 2. TO PREVENT PASTINESS, PASTA SHOULD BE PLACED IN PANS JUST
BEFORE STEAMING. ENSURE PASTA IS COVERED WITH WATER.

NOTE: 3. COOKED MACARONI SHOULD BE RINSED IN COLD WATER AND DRAINED
THROUGHLY TO PREVENT STICKING TOGETHER.

NOTE: 4. SEE GUIDELINES FOR STEAM COOKERS RECIPE NO. A21.

NOTE: 5. FOLLOW STEPS 1 AND 2. IN STEP 3, USE 6 LB LASAGNA NOODLES.
IN STEP 4, STEAM 19 MINUTES AT 5 LB PSI OR 14 MINUTES AT 15 LB PSI.
FOLLOW STEP 5.

Recipe Number: E01404

SERVING SIZE: 1 CUP

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