Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | CHEESE CHEDDER |
| 200 \N | EGGS SHELL |
| 1 pounds | SHORTENING; 3LB |
TEMPERATURE: 325 F. GRIDDLE
:
1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.
2. POUR ⅓ CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
3. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE; SPRINKLE 2 TBSP (1-NO. 30 SCOOP) OVER EGGS WHEN PARTIALLY SET.
4. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:
NOTE: 1 LB 8 OZ (½-NO. 10 CN) CANNED, DEHYDRATED AMERICAN CHEESE COMBINED WITH 1½ CUPS WARM WATER MAY BE USED FOR GRATED OR SHREDDED CHEESE. SEE RECIPE NO. F-G-1.
Recipe Number: F00803
SERVING SIZE: 1 OMELET
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .