| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | 100 | Servings | |
INGREDIENTS
| 1 | qt | WATER; WARM |
| 4 | ga | WATER; BOILING |
| 3 | lb | BACON;SLICED FZ |
| 10 | EGGS SHELL | |
| 1 | tb | GARLIC DEHY GRA |
| 1 3/8 | lb | PIMENTOS 7 OZ |
| 1 15/16 | lb | CABBAGE WHITE FRESH |
| 1 1/2 | oz | ONIONS DRY |
| 2 | oz | PEPPER SWT GRN FRESH |
| 6 3/8 | lb | BEANS SPROUTS #10 |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT AND SIMMER 5 MINUTES. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET ASIDE FOR USE IN STEP 3. 2. REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL. 3. SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN, ABOUT 10 MINUTES. ADD TO CABBAGE; MIX LIGHTLY. 4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE. 5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND. 6. HEAT TO STEAMING. PLACE IN OVEN. 7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES OR UNTIL FIRM. 8. CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.) AND 12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED. NOTE: 3. IN STEP 4, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-08000. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-02500. NOTE: 6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000. Recipe Number: Q01500 SERVING SIZE: 1/2 CUP 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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