Recipe - Omelet Ingredients

4 pound HAM SECTIONED CURED
4 pound CHEESE CHEDDER
2 pound TOMATOES FRESH
8 pound MUSHROOMS 16 OZ
4 pound ONIONS DRY
7 pound 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, http://www.erols.com/hosey.