| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 4 | lb | CHEESE CHEDDER |
| 200 | EGGS SHELL | |
| 1 1/2 | lb | SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE 1. BEAT EGGS THOROUGHLY. 2. POUR ABOUT 1 QT EGGS ON LIGHTLY GREASED GRIDDLE. COOK SLOWLY TO DESIRED FIRMNESS, STIRRING OCCASIONALLY. NOTE: 1. SCRAMBLED EGGS MAY BE COOKED IN OVEN. POUR 1 3/4 GAL EGG MIXTURE INTO A HOT, GREASED ROASTING PAN (18 BY 24 INCHES). BAKE IN 350 F. OVEN UNTIL EGGS ARE OF DESIRED CONSISTENCY. STIR FREQUENTLY DURING BAKING. NOTE: 2. SCRAMBLED EGGS MAY BE COOKED IN A GREASED PAN ON TOP OF RANGE IN SMALL BATCHES OF 25 PORTIONS. NOTE: 3. IF EGGS ARE TO BE HELD ON SERVING LINE, REMOVE FROM HEAT BEFORE COMPLETELY COOKED. HOLDING OVER HEAT ON STEAM TABLE WILL FIRM EGGS. TO PREVENT RUBBERY EGGS, DO NOT HOLD MORE THAN 15 MINUTES. Recipe Number: F01001 SERVING SIZE: 1/3 CUP (3 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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