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Рецепт Baked Egg Noodles And Cheese
by Global Cookbook

Baked Egg Noodles And Cheese
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  Порций: 12

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

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
  2. Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
  3. DRAIN. SET ASIDE FOR USE IN STEP 7.
  4. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL.
  5. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
  6. Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
  7. Add in SALT AND PEPPER. BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
  8. Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
  9. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
  10. PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
  11. COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
  12. BAKE 25 Min Or possibly Till BROWNED.
  13. NOTE:
  14. 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.
  15. NOTE:
  16. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  17. NOTE:
  18. 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.
  19. NOTE:
  20. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  21. SERVING SIZE: 8 1/2 Ounce (