| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 4 | lb | HAM SECTIONED CURED |
| 200 | EGGS SHELL | |
| 1 | lb | SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE : 1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP; BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES. 2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE. 3. USE CHOPPED, CANNED HAM; SPRINKLE HAM OVER EGGS WHEN PARTIALLY SET. 4. FOLD OMELET 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 WHOL 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: F00805 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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