Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 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, .