omelet ingredients

Categories
Yield
100 Servings
MeasureIngredient
4 pounds HAM SECTIONED CURED
4 pounds CHEESE CHEDDER
2 pounds TOMATOES FRESH
8 pounds MUSHROOMS 16 OZ
4 pounds ONIONS DRY
7 pounds PEPPER SWT GRN FRESH

1. CHEESE OMELET: FOLLOW STEPS 1 AND 2 IN S00800. IN STEP 3 USE 4 LB SHREDDED CHEDDAR CHEESE; SPRINKLE 2 TB OVER EGGS WHEN PARTIALLY SET.

FOLLOW STEP 4.

2. SAUTE 6 LB 14 OZ FRESH SWEEP PEPPERS BUTTER OF MARGARINE UNTIL TENDER: DRAIN THOROUGHLY. FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB SAUTEED PEPPERS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

3. HAM OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 SPRINKLE 2 TB HAM OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

4. MUSHROOM OMELET: DRAIN 7 LB 2 OZ CANNED MUSHROOMS; SAUTE IN 8 OZ BUTTER OR MARGARINE. FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 2 TB MUSHROOMS OVER PARTIALLY SET EGGS. FOLLOW STEP 4.

5. ONION OMELET: SAUTE 4 LB CHOPPED ONIONS(4 LB 7 OZ A.P.)IN 4 OZ BUTTER OR MARGARINE UNTIL TENDER DRAIN THOROUGHLY; FOLLOW STEPS 1 AND 2; IN STEP 3 SPRINKLE 1 TB ONIONS OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

6. TOMATO OMELET: FOLLOW STEPS 1 AND 2. IN STEP 3 FRESH TOMATOES( 6 LB 6 OZ A.P.); SPRINKLE 2 TB TOMATOES OVER EGGS WHEN PARTIALLY SET. FOLLOW STEP 4.

Recipe Number: S00204

SERVING SIZE: S/S

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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