Name: Cheese Omelet
Ingredients: 4 lb CHEESE CHEDDER; 200 EGGS SHELL; 1 lb SHORTENING; 3LB

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	American		100	Servings

INGREDIENTS

4	lb	CHEESE CHEDDER
200		EGGS SHELL
1	lb	SHORTENING; 3LB

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
  :
1.  PLACE SHELLED EGGS IN MIXER BOWL.  USING WIRE WHIP, BEAT JUST ENOUGH
TO THOROUGHLY BLEND YOLKS AND WHITES.
2.  POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
3.  USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE; SPRINKLE 2 TBSP
(1-NO. 30 SCOOP) OVER EGGS WHEN PARTIALLY SET.
4.  FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
  :
NOTE:  1 LB 8 OZ (1/2-NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE
COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR GRATED OR SHREDDED
CHEESE.  SEE RECIPE NO. F-G-1.
Recipe Number: F00803
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.

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