| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 4 | lb | HAM SECTIONED CURED |
| 4 | lb | CHEESE CHEDDER |
| 2 | lb | TOMATOES FRESH |
| 8 | lb | MUSHROOMS 16 OZ |
| 4 | lb | ONIONS DRY |
| 7 | lb | PEPPER SWT GRN FRESH |
INSTRUCTIONS
1. CHEESE OMELET: FOLLOW STEPS 1 AND 2 IN S00800. IN STEP 3 USE 4 LB SHREDDED CHEDDAR CHEESE; SPRINKLE 2 TB OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 2. SAUTE 6 LB 14 OZ FRESH SWEEP PEPPERS BUTTER OF MARGARINE UNTIL TENDER: DRAIN THOROUGHLY. FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB SAUTEED PEPPERS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 3. HAM OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB HAM OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 4. MUSHROOM OMELET: DRAIN 7 LB 2 OZ CANNED MUSHROOMS; SAUTE IN 8 OZ BUTTER OR MARGARINE. FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 2 TB MUSHROOMS OVER PARTIALLY SET EGGS. FOLLOW STEP 4. 5. ONION OMELET: SAUTE 4 LB CHOPPED ONIONS(4 LB 7 OZ A.P.)IN 4 OZ BUTTER OR MARGARINE UNTIL TENDER DRAIN THOROUGHLY; FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 1 TB ONIONS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. 6. TOMATO OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 FRESH TOMATOES( 6 LB 6 OZ A.P.); SPRINKLE 2 TB TOMATOES OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4. Recipe Number: S00204 SERVING SIZE: S/S From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”