Name: Onion Omelet
Ingredients: 4 oz BUTTER PRINT SURE; 200 EGGS SHELL; 4 lb ONIONS DRY; 1 lb SHORTENING; 3LB

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

4	oz	BUTTER PRINT SURE
200		EGGS SHELL
4	lb	ONIONS DRY
1	lb	SHORTENING; 3LB

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
  :
1.  SAUTE CHOPPED ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; DRAIN
THOROUGHLY.
2.  PLACE SHELLED EGGS IN MIXER BOWL.  USING WIRE WHIP, BEAT JUST ENOUGH
TO THOROUGHLY BLEND YOLKS AND WHITES.
3.  POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
4.  SPRINKLE ONIONS OVER EGGS WHEN PARTIALLY SET.
5.  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 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: F00809
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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