Bauernfruestueck (farmer'

Yield: 100 Servings

Measure Ingredient
4 pounds HAM SECTIONED CURED
1¾ pounds BUTTER PRINT SURE
200 EGGS SHELL
8 pounds POTATOES FRENCH FZ
1 pounds ONIONS DRY
1 pounds SHORTENING; 3LB

TEMPERATURE: 325 F. GRIDDLE

:

1. SAUTE' COOKED DICED POTATOES, CHOPPED, CANNED HAM, AND CHOPPED ONIONS, BUTTER OR MARGARINE. ADD CHOPPED PARSLEY.

2. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

3. POUR ⅓ CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

4. SPRINKLE 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 7½ QT WARM WATER MAY BE USED FOR WHOLE EGGE. 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: F00802

SERVING SIZE: 1 OMELET

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

Downloaded from Glen's MM Recipe Archive, .

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