Food recipes
Baked Egg Noodles And Cheese Recipe
Baked Egg Noodles And Cheese Recipe Ingredients: water, bottled, generic water, bottled, generic cheese, parmesan, hard butter, without salt butter, without salt milk, buttermilk, fluid, cultured, lowfat egg substitut...
Baked Egg Noodles And Cheese Recipe
Ingredients:
water, bottled, generic
water, bottled, generic
cheese, parmesan, hard
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
salt, table
Directions:
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 (
Ingredients:
water, bottled, generic
water, bottled, generic
cheese, parmesan, hard
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
salt, table
Directions:
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 (