| 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.
A Message from our Provider:
“God grades on the cross, not the curve.”