Title: Beef noodle soup
 Categories: 
      Yield: 100 Servings
 
      7 ga WATER
      1 lb CARROTS FRESH
      1 lb CELERY FRESH
      1 lb ONIONS DRY
      1 lb SPAGHETTI
  1 1/2 lb SOUP GRAVY BASE BEEF
      2 ts PEPPER BLACK 1 LB CN
      3    BAY LEAVES
 
  1.  RECONSTITUTE SOUP AND GRAVY BASE.
  
  2.  ADD CARROTS, CELERY, ONIONS, BAY LEAVES AND PEPPER. COVER; BRING
  TO A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.
  
  3.  ADD NOODLES. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR
  UNTIL NOODLES ARE TENDER. SEASON TO TASTE.
  
  NOTE:  1.  IN STEP 2, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB
  CHOPPED CARROTS. 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
  CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
  
  2.  IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
  RECIPE NO. A-11.
  
  Recipe Number: P00102
  
  SERVING SIZE: 1 CUP
  
  From the  (actually used today!).