Western sandwich (denver)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | pounds | HAM SECTIONED CURED |
| 75 | EGGS SHELL | |
| 4 | pounds | LETTUCE FRESH |
| 1 | pounds | ONIONS DRY |
| 8 | ounces | PEPPER SWT GRN FRESH |
| 200 | slices | BREAD SNDWICH 22OZ #51 |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 2¼ | teaspoon | SALT TABLE 5LB |
Directions
1. COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL.
2. POUR ⅓ CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES ARE LIGHTLY BROWNED.
3. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED HAM
NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET PEPPERS.
NOTE: 3. IN STEP 1, 1½ OZ (⅓ CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11.
Recipe Number: N01800
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .