Recipe - Rumyeon W Jhap Chae

10 ga WATER; HOT
21 pound BEEF;OVEN ROAST FZ
32 EGGS SHELL
8 pound CARROTS FRESH
12 pound ONIONS DRY
100 pack RAMYON;125GR X20
2 cup SALAD OIL; 1 GAL
8 teaspoon PEPPER BLACK 1 LB CN
12 tablespoon SOY SAUCE
8 tablespoon SALT TABLE 5LB

1. FOLOW DIRECTIONS ON PACKAGE FOR RAYMON

2. SLICE BEEF THINLY (1/4" THICK BY 1/4" WIDE BY 2" LONG). COOK MEAT
IN ITS OWN FAT UNTIL MEAT IS DONE.

3. SPRINKLE SALT ON MEAT AFTER COOKING

4. SLICE CARROTS AND ONIONS THINLY. SAUTE CARROTS AND ONIONS IN SALAD
OIL

5. SCRAMBLE EGGS IN A BOWL
ON PREHEATED GRILL FOR 30 SECONDS
SECONDS. REMOVE TO CUTTING BOARD

6. COMBINE MEAT
SOY SAUCE TO MEAT AND VEGETABLES
Recipe Number: S00061

SERVING SIZE: 1 CUP

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