| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
|
100 |
Servings |
INGREDIENTS
| 2 |
lb |
HAM SECTIONED CURED |
| 4 |
lb |
CHEESE CHEDDER |
| 200 |
|
EGGS SHELL |
| 1 |
lb |
SHORTENING, 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE : PLACE SHELLED EGGS IN MIXER BOWL.
USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND
WHITES. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED
GRIDDLE. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE AND
CHOPPED, CANNED HAM; SPRINKLE CHEESE AND HAM OVER EGGS WHEN PARTIALLY
SET. FOLD OMELETS IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED
OMELET. SERVE IMMEDIATELY. : NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3
CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 QT WARM WATER
MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8. NOTE: 2. TO SERVE
ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP
INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE. Recipe
Number: F00806 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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