INGREDIENTS

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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