| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 100 | Servings | ||
INGREDIENTS
| 10 | ga | WATER; HOT |
| 21 | lb | BEEF;OVEN ROAST FZ |
| 32 | EGGS SHELL | |
| 8 | lb | CARROTS FRESH |
| 12 | lb | ONIONS DRY |
| 100 | pk | RAMYON;125GR X20 |
| 2 | c | SALAD OIL; 1 GAL |
| 8 | ts | PEPPER BLACK 1 LB CN |
| 12 | tb | SOY SAUCE |
| 8 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. FOLOW DIRECTIONS ON PACKAGE FOR RAYMON 2. SLICE BEEF THINLY (1/4" THICK BY 1/4" WIDE BY 2" LONG). COOK MEAT IN ITS OWN FAT UNTIL MEAT IS DONE. 3. SPRINKLE SALT ON MEAT AFTER COOKING 4. SLICE CARROTS AND ONIONS THINLY. SAUTE CARROTS AND ONIONS IN SALAD OIL 5. SCRAMBLE EGGS IN A BOWL ON PREHEATED GRILL FOR 30 SECONDS SECONDS. REMOVE TO CUTTING BOARD 6. COMBINE MEAT SOY SAUCE TO MEAT AND VEGETABLES Recipe Number: S00061 SERVING SIZE: 1 CUP 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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