Scalloped Noodles w/Cheese Tomatos Bacon F.Cheese and Eggs No.003
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 19LB 2OZ| 2.25 Gal | 1. Combine tomatoes, pepper, and |
|Pepper, Black, Groun| | 1.67 Tbsp| salt. Heat to boiling point; |
|d | | | reduce heat;simmer 30 minutes. |
|Salt | 4OZ| 6.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Noodles, 1/2" | 8LB | 3.00 Gal | 2. Add noodles slowly to salted |
|Boiling Water | | 4.00 Gal | water; cook 15 to 20 minutes |
|Salt | 4OZ| 6.00 Tbsp| or until tender. |
| | | | 3. Drain. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 6LB | 4.50 Qrt | 4. Arrange alternate layers of |
|steurized Process | | | noodles, tomatoes, and cheese |
| | | | in each well-greased pan. |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 2LB | | 5. Sprinkle 1 lb bacon and 2 tbsp |
|ed, Rindless | | | paprika over noodle mixture in |
|Paprika, Ground | 1OZ| 0.25 Cup | each pan. |
| | | | 6. Bake 25 to 30 minutes or until |
| | | | bacon is crisp. |
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NOTE: 1. In Step 4, 2lb 6 1/2 oz (3/4-No.10 cn)canned cheese,
American, processed, dehydrated combined with 4 1/2 cups
warm water may be substituted for cheese. See Card F-G-1.
2. Other sizes and types of pany may be used. See Recipe
Card A-25.
VARIATION
1. SCALLOPED MACARONI WITH CHEESE, TOMATOES, AND BACON: Follow
Step 1. In Step 2, use 8 lb macaroni. Cook macaroni 10 to
15 minutes or until tender. Follow Steps 3 thru 6.