CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
100 |
Servings |
INGREDIENTS
7 1/2 |
lb |
HAM SECTIONED CURED |
75 |
|
EGGS SHELL |
4 |
lb |
LETTUCE FRESH |
1 |
lb |
ONIONS DRY |
8 |
oz |
PEPPER SWT GRN FRESH |
200 |
sl |
BREAD SNDWICH 22OZ #51 |
1 |
ts |
PEPPER BLACK 1 LB CN |
2 1/4 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL.
2. POUR 1/3 CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES
ARE LIGHTLY BROWNED.
3. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF
BREAD.
4. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED
HAM
NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET
PEPPERS.
NOTE: 3. IN STEP 1, 1 1/2 OZ (1/3 CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND
1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11.
Recipe Number: N01800
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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