Title: Baked egg noodles and cheese
 Categories: 
      Yield: 100 Servings
 
  2 1/2 ga WATER; WARM
      4 ga WATER; BOILING
      8 lb CHEESE CHEDDER
      8 oz BUTTER PRINT SURE
  1 1/2 lb BUTTER PRINT SURE
     10 oz MILK; DRY NON-FAT L HEAT
      9 lb NOODLE EGGS 5LB
      1 lb BREAD SNDWICH 22OZ #51
  1 1/8 lb FLOUR GEN PURPOSE 10LB
      1 tb PEPPER BLACK 1 LB CN
      2 oz SALT TABLE 5LB
      2 oz SALT TABLE 5LB
 
  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.
  :
  
  NOTE:  1.  IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED,
  COMBINE WITH 1 1/2 QT WARM WATER MAY BE USE.  SEE RECIPE NO. F-G-1.
  
  NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
  A-25.
  
  NOTE:  3.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15
  TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.
  
  NOTE:  4.  TWO-NO. 8 SCOOPS MAY BE USED.  SEE RECIPE NO. A-4.
  
  Recipe Number: F00102
  
  SERVING SIZE: 8 1/2 OZ (
  
  From the  (actually used today!).