Western Sandwich (denver)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | lb | HAM SECTIONED CURED |
| 75 | EGGS SHELL | |
| 4 | lb | LETTUCE FRESH |
| 1 | lb | ONIONS DRY |
| 8 | oz | PEPPER SWT GRN FRESH |
| 200 | BREAD SNDWICH 22OZ #51 | |
| 1 | t | PEPPER BLACK 1 LB CN |
| 2 1/4 | t | SALT TABLE 5LB |
INSTRUCTIONS
COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL. POUR 1/3 CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES ARE LIGHTLY BROWNED. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED HAM NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET PEPPERS. NOTE: 3. IN STEP 1, 1 1/2 OZ (1/3 CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND 1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11. Recipe Number: N01800 SERVING SIZE: 1 SANDWICH 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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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 54.3mg
Potassium: 32.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g