Recipe - Steamed Pasta - Vermicell

9 ga WATER
12 pound NOODLE EGGS 5LB
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 3 LB PASTA 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
THOROUGHLY TO PREVENT STICKING TOGETHER.

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

Recipe Number: E01403

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.