COOKING FOR A CROWD - CHILLED FETTUCCINE VINAIGRETTE
54 ounces fettuccine
3 1/2 gallons water
2 tablespoons salt
2 tablespoons vegetable oil
2 pounds plain nonfat yogurt
2 quarts Vinaigrette Dressing
Cook fettuccine according to directions on p. 369. Drain. There should be 10 lb cooked fettuccine.
Blend yogurt and vinaigrette well. Pour over hot fettuccine. Toss, using tongs, until all pasta is coated with dressing. Cover and chill until service.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F. Keep leftover product chilled below 41Â°F. See p. 44 for cooling procedures.
Serve Fettuccine Vinaigrette as an accompaniment to a chilled poultry breast. Add a colorful fruit garnish.
Bottled Italian salad dressing may be substituted for Vinaigrette Dressing.
Marinated Fettuccine. Prepare as for Chilled Fettucine Vinaigrette. After the yogurt and dressing are added, heat in oven. Serve hot.