| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 5 | lb | BACON;SLICED FZ |
| 200 | EGGS SHELL | |
| 1 | lb | SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE : 1. FRY CHOPPED BACON UNTIL CRISP; DRAIN THOROUGHLY. 2. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES. 3. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE. 4. SPRINKLE 1 TBSP BACON OVER EGGS WHEN PARTIALLY SET. 5. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET. SERVE IMMEDIATELY . : NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE. Recipe Number: F00801 SERVING SIZE: 1 OMELET From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”