INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN
  :
1.  SHRED CABBAGE.
2.  REHYDRATE ONIONS AND PEPPERS 20 TO 30 MINUTES; DRAIN WELL.
3.  SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN,
ABOUT 10 MINUTES.  ADD CABBAGE TO SAUTE'ED VEGETABLES AND BACON.  HEAT,
STIRRING CONSTANTLY, UNTIL MIXTURE BEGINS TO STEAM.  COOK 10 MINUTES
LONGER,
STIRRING OCCASIONALLY.
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 STRIPS, 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 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 SCOOPS MAY BE USED.  SEE RECIPE NO. A-04000.
Recipe Number: Q01501
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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