Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | HAM SECTIONED CURED |
| 1¾ pounds | BUTTER PRINT SURE |
| 200 \N | 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, .