| 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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