Recipe - Bauernfruestueck (Farmer

4 pound HAM SECTIONED CURED
1 Three fourths pound BUTTER PRINT SURE
200 EGGS SHELL
8 pound POTATOES FRENCH FZ
1 pound ONIONS DRY
1 pound 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 1/3 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 (5NO. 3 CYL CN) CANNED, DEHYDRATED EGG
MIX COMBINED WITH 7 One half QT WARM WATER MAY BE USED FOR WHOLE EGGE. SEE
RECIPE NO. A8.

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, http://www.erols.com/hosey.