| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
lb |
HAM SECTIONED CURED |
| 8 |
oz |
BUTTER PRINT SURE |
| 200 |
|
EGGS SHELL |
| 4 |
lb |
ONIONS DRY |
| 4 |
lb |
PEPPER SWT GRN FRESH |
| 1 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE
:
1. SAUTE CHOPPED ONIONS, CHOPPED GREEN PEPPERS IN BUTTER OR MARGARINE
UNTIL TENDER; DRAIN THOROUGHLY. CHOP OR GRIND CANNED HAM. COMBINE
SAUTE'ED ONIONS AND GREEN PEPPERS WITH CHOPPED HAM; MIX 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 3 TBSP MIXTURE 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: F00810
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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