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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains 100 Servings

INGREDIENTS

1 ga WATER; BOILING
4 lb CHICKEN;WHOLE FZ
60 EGGS SHELL
1 1/4 lb ONIONS DRY
8 oz PEPPER SWT GRN FRESH
6 3/8 lb BEANS SPROUTS #10
2 tb CAKE MIX YELLOW #10
8 oz FLOUR GEN PURPOSE 10LB
4 oz SOUP GRAVY BASE CHICKEN
1 lb SHORTENING; 3LB
2 oz SHORTENING; 3LB
8 oz SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
1 c SOY SAUCE

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
1.  BLEND SHORTENING, SALAD OIL, OR DRIPPINGS AND FLOUR, STIR
UNTIL SMOOTH.
2.  ADD FLOUR MIXTURE TO STOCK; MIX WELL. BRING TO A BOIL; REDUCE
HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED.
3.  ADD SOY SAUCE AND MOLASSES TO SAUCE; SIMMER 5 MINUTES.
4.  SET ASIDE FOR USE IN STEP 9.
5.  SAUTE' ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER.
6.  COMBINE SAUTEE'D VEGETABLES, MEAT, BEAN SPROUTS, SALT AND PEPPER;
MIX WELL.
7.  ADD EGGS TO MEAT MIXTURE BLEND WELL.
8.  PLACE 1/3 CUP (1-3 OZ LADLE) MIXTURE ON WELL GREASED GRIDDLE;
COOK ABOUT 3 MINUTES ON EACH SIDE.
9.  POUR 2 TBSP SAUCE OVER EACH OMELET JUST BEFORE SERVING.
NOTE:  1.  IN STEP 5, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ
FINELY CHOPPED ONIONS AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD
8 OZ FINELY CHOPPED PEPPERS.
NOTE:  2.  IN STEP 5, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS
AND 1 1/2 OZ (1 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11)
OR 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE:  3.  IN STEP 6, 7 LB (7-NO. 303 CN) CANNED BEAN SPROUTS MAY BE USED.
NOTE:  4.  IN STEP 6, BEEF, CHICKEN, HAM, PORK OR VEAL MAY BE USED.
Recipe Number: F00600
SERVING SIZE: 1 OMELET P
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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