Name: Egg Foo Young
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

Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

Other Authors

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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