Recipe: Ham and Cheese Omelet
For 100 Persons
Category:
2 lb HAM SECTIONED CURED
4 lb CHEESE CHEDDER
200 EGGS SHELL
1 lb SHORTENING; 3LB
TEMPERATURE: 325 F. GRIDDLE
:
1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH
TO THOROUGHLY BLEND YOLKS AND WHITES.
2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
3. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE AND CHOPPED,
CANNED HAM; SPRINKLE CHEESE AND HAM OVER EGGS WHEN PARTIALLY SET.
4. FOLD OMELETS IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:
NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG
MIX COMBINED WITH 7 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE NO. A-8.
NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED
VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR
GRIDDLE.
Recipe Number: F00806
SERVING SIZE: 1 OMELET
From the
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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