Baked Egg Rolls
INGREDIENTS:
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
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 (
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 (