God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
As a third-century man was anticipating death, he penned these last words to a friend: “It's a bad world, an incredibly bad world. But I have discovered in the midst of it a quiet and holy people who have learned a great secret. They have found a joy which is a thousand times better than any pleasure of our sinful life. They are despised and persecuted, but they care not. They are masters of their souls. They have overcome the world. These people are the Christians—and I am one of them.”
Unknown Author
Cheese Omelet
0
(0)
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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