Recipe - Chinese Fried Cabbage Deh

1 qt WATER; WARM
4 ga WATER; BOILING
3 pound BACON;SLICED FZ
10 EGGS SHELL
1 tablespoon GARLIC DEHY GRA
1 3/8 pound PIMENTOS 7 OZ
1 15/16 pound CABBAGE WHITE FRESH
1 One half ounce ONIONS DRY
2 ounce PEPPER SWT GRN FRESH
6 3/8 pound BEANS SPROUTS #10
1 tablespoon PEPPER BLACK 1 LB CN
3 One half ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:

1. ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT
AND SIMMER 5 MINUTES. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET
ASIDE FOR USE IN STEP 3.

2. REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL.

3. SAUTE' ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN,
ABOUT 10 MINUTES. ADD TO CABBAGE; MIX LIGHTLY.

4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE.

5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO
BLEND.

6. HEAT TO STEAMING. PLACE IN OVEN.

7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26INCHES); BAKE 6 TO 8 MINUTES
OR UNTIL FIRM.

8. CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 12 OZ (2 One fourth CUPS) CHOPPED DRY ONIONS (13 OZ A.P.)
AND
12 OZ (2 One fourth CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ
FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 2. IN STEP 4, 7NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE: 3. IN STEP 4, 47 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. IN STEP 7, 5 OZ (1/4NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX
COMBINED WITH 1 One half CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A08000.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.

Recipe Number: Q01500

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.