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Rezept:

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Baked Egg Noodles and Cheese
Zutaten für 100 Portionen	Menge anpassen
die Zutaten:
2 1/2 x ca. 4 Liter	water warm
4 x ca. 4 Liter	Water boiling
8 x ca. 450 g	Cheese Chedder
8 x ca. 30 g	Butter Print Sure
1 1/2 x ca. 450 g	Butter Print Sure
10 x ca. 30 g	Milk; Dry Non-Fat L Heat
9 x ca. 450 g	Noodle Eggs 5LB
1 x ca. 450 g	Bread Sndwich 22OZ #51
1 1/8 x ca. 450 g	Flour Gen Purpose 10LB
1 Esslöffel	Pepper Black 1 Lb Cn
2 x ca. 30 g	Salt Table 5LB
2 x ca. 30 g	Salt Table 5LB
die Zubereitung:
Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven 1. Add Egg Noodle Slowly To Salted Water; Cook 15 Minutes Or Until Tender; Stir Occasionally To Prevent Sticking. 2. Drain. Set Aside For Use In Step 7. 3. Reconstitute Milk; Heat To Just Below Boiling. Do Not Boil. 4. Blend Butter Or Margarine And Flour Together; Stir Until Smooth. Add Roux To Hot Milk, Stirring Constantly. 5. Add Salt And Pepper. Bring Mixture To A Boil; Reduce Heat; Simmer 5 Minutes Or Until Thickened. Stir Frequently To Prevent Scorching. 6. Add Cheese To Sauce; Stir Only Until Smooth; Remove From Heat. 7. Combine Sauce And Egg Noodle; Mix Well. 8. Place About 3 1/4 Gal Mixture In Each Well-Greased Pan. 9. Combine Bread Crumbs And Melted Butter Or Maragarine; Sprinkle Over Mixture In Each Pan. 10. Bake 25 Minutes Or Until Browned. Combine With 1 1/2 Qt Warm Water May Be Use. See Recipe No. F-G-1. A-25. Minutes Or Until Brown On High Fan, Open Vent.

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