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Ингредиенты
- 2 1/2 gal WATER, Hot
- 4 gal WATER, BOILING
- 8 lb CHEESE CHEDDER
- 8 ounce BUTTER PRINT SURE
- 1 1/2 lb BUTTER PRINT SURE
- 10 ounce Lowfat milk, DRY NON-FAT L HEAT
- 9 lb NOODLE Large eggs 5LB
- 1 lb BREAD SNDWICH 22OZ #51
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 2 ounce SALT TABLE 5LB
- 2 ounce SALT TABLE 5LB
Инструкции
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
- 2. DRAIN. SET ASIDE FOR USE IN STEP 7.
- 3. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL.
- 4. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
- Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
- 5. Add in SALT AND PEPPER. BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
- 6. Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
- 7. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
- 8. PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
- 9. COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
- 10. BAKE 25 Min Or possibly Till BROWNED.
- NOTE:
- 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 Quart Hot WATER MAY BE USE. SEE RECIPE NO. F-G-1.
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- NOTE:
- 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 Min Or possibly Till BROWN ON HIGH FAN, OPEN VENT.
- NOTE:
- 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 8 1/2 Ounce (
