xt7bnz80p97r https://exploreuk.uky.edu/dips/xt7bnz80p97r/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Cheese and Eggs, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Cheese and Eggs, 1986 1986 1986 2022 true xt7bnz80p97r section xt7bnz80p97r F. CHEESE AND EGGS F—G. CHEESE AND EGGS No. 1(1) GUIDELINES FOR CHEESES (Cheddar, American, and Dehydrated) STORAGE 1. All cheeses require special care in handling before and after they are cut. Store in either a tightly covered container or wrapped in waxed paper or transparent plastic wrap in the refrigerator. 2. Hard and partially hard cheeses, like Swiss and Cheddar, have moderate to high keeping qualities. However, once cut, they will dry out rapidly, unless properly wrapped and refrigerated. PREPARATION AND COOKING . Mold may form on any natural cheese. The mold is harmless, but should be removed before the cheese is served or used in cooking. . Low temperatures should be used at all times in cheese cookery. Use a low heat and stir constantly, or use a double boiler. When cheese is melted, it is cooked. High heat or prolonged cooking can toughen the protein, cause fat separation, and result in a stringy product. . When topping casseroles, sandwiches, and vegetables with cheese, cook the food item almost completely, then add the cheese; return to the oven just long enough to melt and brown the cheese. . Cheese that is thoroughly chilled grates or shreds more easily than cheese at room temperature. SUBSTITUTION 1. Many recipes list “cheese" as an ingredient without a designated type. Any processed American or natural Cheddar cheese may be used on a direct weight basis: (OVER) a. Cheese, American, Processed, Pasteurized: Melts readily and blends easily; mild Cheddar flavor depending on age of cheese used in processing. b. Cheese Food, American, Processed, Pasteurized: Melts more readily than processed or natural cheese and blends smoothly and quickly; slightly milder Cheddar flavor than American processed pasteurized cheese. Sliced cheese food is recommended for grilled cheese sandwiches and cheeseburgers. c. Cheese, Cheddar, Natural: Melts less readily than processed cheese; mild to sharp Cheddar cheese flavor depending on age of the cheese. 2. Use of dehydrated cheeses a. Cheese. Cottage, Dehydrated l. USE—Dehydrated cottage cheese may be substituted in any recipe using fresh cottage cheese. 2. PREPARATION—Measure 81/2 cups water (70°F.) into a shallow serving pan. Pour l—No. 10 cn (1 lb 102) canned dehydrated cottage cheese evenly over the water. Stir gently to wet all particles of cheese. Let stand 5 minutes, then stir gently. If more water is needed, sprinkle 1/2 to 1 cup water over cheese. Chill rehydrated cheese thoroughly before serving (3 to 4 hours). . SUBSTITUTION—Rehydration ratio: 1 pound dehydrated cottage cheese to 4 pounds (2 qt) water. Fresh Dehydrated Water Added Rehydrated 6 lb (3 qt) l—No. 10 on (1 lb 1 oz (2% qt)) 81/2 cups 5 lb 1 oz (3 qt) 12 lb (11/2 gal) Z—No. 10 cn (2 1b 2 oz (51/2 qt» 4% qt 10 lb 2 oz (61/1r qt) b. Cheese, American, Processed, Dehydrated 1. USE—Dehydrated American processed cheese may be substituted in any recipe using processed American cheese. Rehydrate cheese before adding to any recipe to eliminate any unrehydrated cheese in the end product. To store dehydrated cheese after a can has been opened, place unused portion in a tightly covered container to prevent absorption of moisture. Refrigerate if possible. (CONTINUED) F. CHEESE AND EGGS No. 0 Cheeses, Guidelines for Cheddar, American, and Dehydrated ............... Eggs, Guidelines for Using ..... Cheese Baked Egg Noodles and Cheese Baked Macaroni and Cheese with Soup, Condensed, Cream of Mushroom . . . Rarebit Tomato ................... Welsh .................... Scalloped Macaroni with Cheese, Tomatoes, and CH-4 F—G-l F-G-Z F—1-2 F-l F-l-l F-2-1 F-2 Card No. Cheese—Continued Scalloped Noodles with Cheese, Tomatoes, and Bacon Quiche, Onion and Mushroom ................ Eggs Au Gratin (Scotch Woodcock) . Cooked ..................... Cold Water Method ........ Steamer Method Creamed Deviled ..................... Foo Young .............. . . . Fried, Griddle Cooked to Order ........... Oven ..................... F. CHEESE AND EGGS No. 0 Card Card No. Eggs—Continued Eggs—Continued Omelet, Plain ............... F-8 Scrambled—Continued Bacon .................... F-8-1 and Ham Bauernfruestueck (Farmer’s Dehydrated Egg Mix ...... Breakfast) Single Serving ........... Cheese Green Pepper ............. Ham Ham and Cheese Individual ................ Mushroom ................ F-8-8 Onion .................... F-8-9 Spanish .................. F-8-12 Tomato ................... F-8— 1 1 Western .................. F—8—10 Poached .................... F-9 Scrambled .................. F-10 and Cheese BAKED MACARONI AND CHEESE F. CHEESE AND EGGS No. 1(1) F-G. CHEESE AND EGGS No. 1(2) GUIDELINES FOR CHEESES 3. Use of dehydrated cheeses. Two types of dehydrated cheeses are used. They are dehydrated American cheese and dehydrated cottage cheese. a. Cheesel CottageI Dehydrated (1) USE--Dehydrated cottage cheese may be substituted in any recipe using fresh cottage cheese. (2) PREPARATION --Measure 81/2 cups water (70°F.) into a shallow serving pan. Pour l-No. 10 en (1 1b 1 oz) canned dehydrated cottage cheese evenly over the water. Stir gently to wet all particles of cheese. Let stand 5 minutes, then stir gently. If more water is needed, sprinkle 1/2 to 1 cup water over cheese. Chill rehydrated cheese thoroughly before serving (3 to 4 hours). (3) SUBSTITUTION——Rehydration ratio - 1 pound dehydrated cottage cheese to 4 pounds (2 qt) water. Dehydrated Cheese + Water Added 2 Rehydrated Cheese (3 Fresh Cheese Eguivalent 1-No. 10 ch“ lb1 oz (2 3/. qt)) 81/2 cups 5 lb1 oz (3 qt) 6 lb (3 qt) 2-No.10 cn (2 lb 2 oz (51/2 qt)) 41/. qt 10 lb 2 oz (61/. qt) 12 lb(11/z gal) CH—4 (OVER) F-G. CHEESE AND EGGS N0. 1(2) b. Cheese, American, Processed, Dehydrated (1) USE-Dehydrated American processed cheese may be substituted in any recipe using processed American cheese. Rehydrate cheese before adding to any recipe to eliminate any unrehydrated cheese in the end product. To store dehydrated cheese after being opened, place unused portion in a tightly covered container to prevent absorption of moisture. Refrigerate if possible. (2) PREPARATION~-Add water to cheese and mix until blended. For a moist semi-solid cheese, such as for an appetizer or omelet, use 1 1b (1 qt) dehydrated cheese and 1 cup water. For a semi-fluid cheese for sauces (better volume substitute), use 1 pound (1 qt) dehydrated cheese and 2 cups water. (3) SUBSTITUTION: Dehydrated Cheese + WARM Water Added = Rehydrated Cheese 93 Fresh Cheese Equivalent Semi-solid 6 oz (11/2 cups) 3/3 cup 11/3 cups 1 lb 3 lb (3 qt) 1-No. 10 cn 3 cups 21/4 qt 8 lb Fluid 6 oz (11/; cups) 3/4 cup 11/2 cups 1 lb 3|b(3qt)1-No.10cn 11/2qt 3qt 8|b F. CHEESE AND EGGS No. 1(2) BAKED MACARONI AND CHEESE YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Cup (8 Ounces) PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 350°F. Oven INGREDIENTS WEIGHTS MEASURES ' METHOD Macaroni ......... . . . . 2 gal . . . . 1. Add macaroni slowly to salted Water, boiling . . . . 4 gal . . . . water; cook 15 minutes or until Salt .............. . . . . 3 tbsp . . . tender; stir occasionally to pre- vent sticking. . Drain. Set aside for use in Step 7. Milk, nonfat, dry .. 13/4 qt . Reconstitute milk; heat to just Water, warm 21/2 gal . . below boiling. DO NOT BOIL. Butter or margarine, 1 lb 8 oz. 3 cups . . . . Blend butter or margarine and melted flour together; stir until smooth. Flour, wheat, general 1 lb 2 02. 41/2 cups . Add roux to hot milk, stirring purpose, sifted constantly. CH—3 (OVER) F. CHEESE AND EGGS No. 1(2) INGREDIENTS WEIGHTS MEASURES METHOD Salt .............. . . . . 3 tbsp . . . . Add salt and pepper. Bring mix- Pepper, black ..... 1 tbsp . . . ture to a boil; reduce heat; sim- mer 5 minutes or until thick- ened. Stir frequently to prevent scorching. Cheese, Cheddar or 11/2 gal .. . Add cheese to sauce; stir only American, ground until smooth; remove from heat. or shredded . Combine sauce and macaroni; mix well. . Place about 31/4 gal mixture in each well—greased pan. Bread crumbs, dry . Combine bread crumbs and Butter or margarine, . . . . . melted butter or margarine; melted sprinkle over mixture in each pan. . Bake 25 minutes or until browned. (CONTINUED) F. CHEESE AND EGGS No. 1(3) BAKED MACARONI AND CHEESE In Step 6. 3 lb (l-No. 10 cn) cheese, American, dehydrated, combined with 11/2 qt warm water may be used. See Recipe No. F—G—l. . Other sizes and types of pans may be used. See Recipe No. A—25. . In Step 10, if convection oven is used, bake at 300°F. 15 to 20 minutes or until brown on high tan, open vent. . Two-No. 8 scoops may be used. See Recipe No. A—4. VARIATIONS . BAKED MACARONI AND CHEESE (SOUP, CONDENSED, CREAM OF MUSHROOM): Follow Steps 1 and 2. Omit Steps 3 through 5. Reconstitute 10 oz (21/4 cups) nonfat dry milk with 23/4 qt warm water. In Step 6, combine milk, 12 lb 8 oz (4-No. 3 cyl cn) canned condensed cream of mushroom soup and cheese. Heat until cheese melts. Follow Steps 7 through 10. . BAKED EGG NOODLES AND CHEESE: In Step 1, use 9 lb (131/2 qt) egg noodles. Follow Steps 2 through 10. EACH PORTION: 1 Cup (81/2 Ounces). F—G. CHEESE AND EGGS No. 2 GUIDELINES FOR USING EGGS SANITARY PRECAUTIONS: . Fresh eggs should be refrigerated until ready to use. Frozen whole eggs and whites, once thawed, should not be refrozen. . Cracked whole fresh eggs should be used only in recipes requiring cooking. Never use in salad dressings and other uncooked dishes. . Dehydrated Egg Mix and frozen bakery-type eggs should be used only in recipes requiring cooking. PREPARATION: 1. Eggs may be removed from refrigeration about 30 minutes before use. This practice will ensure uniform cooking when eggs are fried or baked, prevent cracked shells when soft or hard cooked in their shells, and will increase the volume of beaten egg whites. 2. When eggs are to be an ingredient in a recipe, or when two or more eggs are to be mixed or beaten together, the eggs should be broken separately into a small bowl. If one egg has a bad odor, appearance, or color it can be discarded without spoiling the remaining eggs or other ingredients. CH-l (OVER) PREPARATION AND COOKING: 5. . Avoid OVERCOOKING. Follow the times and temperatures prescribed in specific recipes for egg cookery. . Fried, poached, and soft cooked eggs should be prepared as required during the serving period. . Add other recipe ingredients gradually when folding into stiffly beaten egg whites. . To keep yolks of hard cooked eggs from discoloring, plunge eggs into cold water immediately after cooking. Add ice, if necessary to cool eggs. When slicing hard cooked eggs, dip knife blade into cold water and the yolks will not crumble. STORAGE AND LEFTOVERS: l. 2. Leftover uncooked egg yolks may be steam cooked or poached, then put through a sieve and used to garnish green salads. soups, or cooked vegetables. Leftover shelled, uncooked eggs must be refrigerated and used within 24 hours. The total time at room temperature must not exceed 3 hours. Use leftover, shelled, uncooked eggs only in recipes requiring cooking. To keep leftover uncooked yolks from drying out, beat slightly with a fork; add 1 tablespoon cold water for each 2 yolks; cover and store in refrigerator and use within 24 hours. Use only in recipes requiring cooking. . Store hard cooked eggs in their shells in the refrigerator until they are served. Shelled, hard cooked eggs will darken if stored for any length of time. Use within 36 hours. WELSH RAREBIT F. CHEESE AND EGGS No. 2 YIELD: 100 Portions EACH PORTION: 1/2 Cup (4 Ounces) plus 1 Slice Toast INGREDIENTS WEIGHTS MEASURES METHOD Milk, nonfat, dry .. Water, warm 13/4 qt 91/4 qt . Reconstitute milk; heat to just below boiling. DO NOT BOIL. Butter or margarine, melted Flour, wheat, general purpose, sifted Mustard flour ..... Pepper, black ..... Salt .............. 11/4 qt .. 2qt ..... . Blend butter or margarine, flour, mustard flour, pepper and salt; stir until smooth. Add roux slowly to milk, stirring con- stantly. . Cook 5 to 10 minutes or until thickened, stirring as necessary. (OVER) F. CHEESE AND EGGS No. 2 INGREDIENTS WEIGHTS MEASURES METHOD Cheese, Cheddar or . . . . 6 qt ..... 4. Add cheese and Worcestershire American, ground sauce; stir until cheese is or shredded melted. Worcestershire 1/4 cup . . . sauce Bread, toasted . . . . . . . . 100 slices 5. Serve on toast. NOTE: 1. In Step 4, 2 lb 61/202 (3/4—No. 10 cn) cheese, American. dehydrated combined With 21/2 cups warm water may be used. See Recipe No. F— G— l. 2. In Step 5, toasted English muffins, cornbread or biscuits may be used for toast. 3. In Step 5,6 lb 12 oz sandwich sliced bread may be used. 4. In Step 5,1— B ladle may be used. VARIATION l. TOMATO RAREBIT: Omit Step 1. In Step 2, use 21/2 gal (7—No. 3 cyl cn) canned tomato juice for water and milk; omit salt. Heat tomato juice; slowly add roux, stirring constantly. Follow Steps 3 through 5. F. CHEESE AND EGGS No. 3 SCALLOPED NOODLES WITH CHEESE. TOMATOES AND BACON YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Cup (63/4 Ounces) PAN SIZE: 18 by 24-inch Roasting Pan TEMPERATURE: 350°F. Oven INGREDIENTS WEIGHTS MEASURES METHOD Tomatoes, canned, 19 1b 2 oz 21/4 gal . Combine tomatoes and pepper. crushed (3—No. Heat to boiling; reduce heat; 10 on) simmer 30 minutes. Pepper, black ..... 12/3 tbsp. Noodles, egg ..... . . . . 3 gal . . . . . Add noodles slowly to water; Water, boiling . . . . cook 15 minutes or until tender. . Drain. Set aside for use in Step 5. Bacon, sliced, raw, . Partially cook bacon in 375°F. cut into 1 inch oven or on 350°F. griddle. Drain pieces on absorbent paper. Set aside for use in Step 6. F. CHEESE AND EGGS No. 3 INGREDIENTS WEIGHTS MEASURES METHOD Cheese, American 6 lb 41/2 qt 5. Arrange alternate layers of or Cheddar, noodles, tomatoes and cheese in ground, or each lightly greased pan. shredded . Sprinkle one-half cooked bacon Paprika, ground . . . . . . 1/4 cup . . . and 2 tbsp paprika over noodle mixture in each pan. . Bake 25 to 30 minutes or until bacon is crisp. In Step 4, 2 1b 61/2 oz (3/4—No. 10 cn) cheese, American, dehydrated, combined with 41/2 cups warm water may be used. See Recipe No. F—G—l. . Other sizes and types of pans may be used. See Recipe No. A—25. . In Step 7, if convection oven is used, bake at 325°F. 15 to 20 minutes on high fan, open vent. VARIATION 1. SCALLOPED MACARONI WITH CHEESE, TOMATOES AND BACON: Follow Step 1. In Step 2, use 8 lb macaroni. Cook macaroni 15 minutes or until tender. Follow Steps 3 through 7. F. CHEESE AND EGGS No. 4(1) COOKED EGGS YIELD: 100 Portions EACH PORTION: 2 Eggs INGREDIENTS WEIGHTS MEASURES METHOD HARD COOKED EGGS Eggs, shell, fresh 200 eggs . . Place eggs in baskets as needed; (room cover with hot water. temperature) . Bring to a boil; reduce heat; sim— Water, hot to cover .. mer 10 to 15 minutes. DO NOT BOIL. . Remove from water; serve imme- diately. INGREDIENTS WEIGHTS MEASURES METHOD SOFT COOKED EGGS Eggs, shell, fresh 200 eggs . . Place eggs in baskets as needed; (room cover with hot water. temperature) Water, hot to cover . . . Bring to a boil; reduce heat; sim- mer 4 minutes. DO NOT BOIL. . Remove from water; serve imme- diately. Remove eggs from refrigeration 30 minutes before using. . Eggs may be placed in perforated steamer pans and steamed to desired doneness. . If hard cooked eggs are to be used in salads or other dishes, plunge into cold running water immediately after cooking; add ice, if necessary, to cool eggs; refrigerate until ready to use. . Hard or soft cooked eggs may be cooked to order. (CONTINUED) F. CHEESE AND EGGS No. 4(2) COOKED EGGS VARIATIONS l. COLD WATER METHOD FOR COOKED EGGS: Place eggs in basket as needed; cover with cold water. Bring to a boil; reduce heat. For soft cooked eggs, simmer 1 minute. For hard cooked eggs, simmer 8 to 10 minutes. DO NOT BOIL. NOTE: No more than one pan (40 eggs) should be prepared at a time. . STEAMER METHOD FOR COOKING EGGS. Grease steamer pan Break eggs individually into a small container before dropping into greased pan. Egg depth should not exceed 2 inches. Place pan, uncovered, in steamer at 5 lb pressure for 8 to 8 minutes or 15 lb pressure for 5 to 7 minutes. Remove pan from steamer, and cut eggs for easy removal. The consistency of the cooked eggs can be controlled by adjusting the cooking time. F. CHEESE AND EGGS No. 5 DEVILED EGGS YIELD: 100 Portions EACH PORTION: 2 Halves (2 Ounces) INGREDIENTS WEIGHTS MEASURES METHOD Eggs, hard cooked 10 lb 100 eggs . . Cook eggs according to Recipe shelled Nos. F—4 and F—G—Z. Cool; re— move shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in Step 3. Mustard, prepared. 4 oz . . . . . Blend mustard, pickle relish and Relish, pickle. 91/2 oz .. Salad Dressing with yolks. Mix sweet, drained until well blended. Salad Dressing . . . 1 lb 8 oz. . . . . Fill the Whites with yolk mixture. using 1 tbsp filling for each egg half. F. CHEESE AND EGGS No. 5 INGREDIENTS WEIGHTS MEASURES METHOD Paprika, ground... 1 tbsp . Sprinkle paprika on top or see Note 4. . Serve immediately or cover and refrigerate until ready to serve. In Step 1, 11 lb 6 oz eggs, unshelled, fresh, A.P., will yield 10 1b hard cooked, shelled eggs. . In Step 3, a large pastry tube may be used to fill egg whites. . In Step 3, 13 oz (1 cup) pickles, cucumber, sweet, drained, chopped may be used. . Garnish filled eggs as desired. See Guidelines for Garnishes, Recipe No. A—ZZ. F. CHEESE AND EGGS No. 6(1) EGG FOO YOUNG YIELD: 100 Portions EACH PORTION: l Omelet plus 2 Tbsp Sauce TEMPERATURE: . 325°F. Griddle INGREDIENTS WEIGHTS MEASURES METHOD SAUCE: Shortening, melted 1 cup . . . . . Blend shortening or salad oil and or salad oil flour; stir .until smooth. Flour, wheat, 2 cups . . . general purpose, sifted Soup and Gravy 2/3 cup . Stir soup and gravy base into base, chicken or boiling water to make stock. beef Add flour mixture to stock; mix Water, boiling ..... 1 gal . . . . well. Bring to a boil; reduce heat; simmer 10 minutes or until thickened. INGREDIENTS WEIGHTS MEASURES METHOD Soy sauce ......... 1 cup .. .. . Add soy sauce and molasses to Molasses 2 tbsp . . . sauce; simmer 5 minutes. . Set aside for use in Step 9. EGG MIXTURE: Onions, dry, finely . 33/4 cups .. . Saute onions and peppers in chopped shortening or salad oil until Peppers, sweet, 11/2 cups . . tender. fresh, finely chopped Shortening, melted or salad oil Meat, cooked, . Combine sauteed vegetables, chopped meat, bean sprouts, and pepper; Bean sprouts, . mix well. canned, drained Pepper, black ...... (CONTINUED) F. CHEESE AND EGGS No. 8(2) EGG FOO YOUNG INGREDIENTS WEIGHTS MEASURES METHOD Eggs, whole, beaten 3 qt . Add eggs to meat mixture; blend (60 eggs) well. Shortening, melted 2 cups . Place 1/3 cup mixture on well- or salad oil greased griddle: cook about 3 minutes on each side. . Pour 2 tbsp (l—AA ladle) sauce over each omelet just before serving. In Step 5, 1 lb 6 oz dry onions A.P. will yield 1 lb 4 oz finely chopped onions and 10 oz fresh sweet peppers A.P. will yield 8 oz finely chopped peppers. . In Step 5, 21/2 oz (2/3 cup plus 3 tbsp) dehydrated onions and 11/2 oz (ll/4 cups) dehydrated green peppers (See Recipe No. A— l l) or 8 oz frozen, diced, green peppers may be used. Thaw peppers. . In Step 6, 7 lb (7—No. 303 cn) canned bean sprouts may be used. . In Step 6, beef, chicken, ham, pork or veal may be used. E CHEESE AND EGGS No. 7(2) GRIDDLE FRIED EGGS (Cooked to Order) YIELD: 100 Portions EACH PORTION: 2 Eggs TEMPERATURE: 325°E Griddle INGREDIENTS WEIGHTS MEASURES METHOD Eggs, Whole ....... 20 lb ..... 200 eggs . . Break each egg into a small bowl. Bacon fat, 1 lb ...... 2 cups . Fry eggs "to order" on a lightly shortening, greased griddle (see NOTE 2). melted, or salad . Serve immediately. oil NOTE: 1. To ensure uniform cooking and prevent yolks from breaking, remove eggs from refrigerator 30 minutes before frying. 2. In Step 2, eggs may be "cooked to order" as: OVER—VERY HARD EGGS: Cook until white is firm, about 2 minutes; break yolk; turn egg over; cook 2 minutes longer or until yolk is set and dry. OVER—HARD EGGS: Cook until White is firm, about 2 minutes; break yolk; turn eggs over; cook 11/2 minutes longer or until yolk is set. OVER-MEDIUM EGGS: Cook about 11/2 minutes; turn eggs over; cook 1 minute longer; white should be firm; yolk should begin to set around edges. OVER-EASY EGGS: Cook about 1 minute; turn eggs over; cook 1 minute longer; white should be firm and yolk should be soft and shaking. STEAM—BASTED EGGS: Place eggs on griddle; cover with a lid; cook eggs about 2 minutes or until desired degree of doneness. SUNNY-SIDE UP EGGS: Cook until white is firm, about 2 minutes. VARIATION l. OVEN-FRIED EGGS: Preheat oven to 350°F. Cover bottom of 5 steam table pans (12 by 20 by 21/2—inches) with thin layer of hot fat. Add eggs; place pans in oven 3 minutes for soft yolk, 5 minutes for medium yolk. Serve immediately; eggs will continue to cook if placed on steam table or grill to keep warm. No more than one pan of eggs (20 portions) should be steamed at one time. GRIDDLE FRIED EGGS F. CHEESE AND EGGS No. 7(1) F. CHEESE AND EGGS No. 8(1) PLAIN OMELET YIELD: 100 Portions EACH PORTION: 1 Omelet TEMPERATURE: 325°E Griddle INGREDIENTS WEIGHTS MEASURES METHOD Eggs, whole ....... 20 lb ..... 21/2 gal . Place shelled eggs in mixer bowl. (200 Using wire whip, beat just eggs) enough to thoroughly blend yolks and whites. Shortening, melted 2 cups . . . . Pour 1/3 cup egg mixture for indi- or salad oil vidual omelets on greased grid- dle. . Cook until bottom is golden brown. DO NOT STIR. If neces- sary, gently lift cooked portion with a spatula to permit uncooked mixture to flow under- neath. Continue cooking until eggs are set. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD 4. Fold omelet in half or into thirds making a long oval shaped ome- let. Serve immediately. 1. 2. In Step I, 6 lb 4 oz (S—No. 3 cyl cn) canned, dehydrated egg mix combined with 71/2 qt warm water may be used for Whole eggs. See Recipe No. A-8. 2. To serve assorted omelets, prepare ingredients for desired Variations. Set up ingre- dients in individual containers and place near griddle. VARIATIONS BACON OMELET: Fry 5 lb (33/4 qt) chopped bacon until crisp; drain thoroughly. Follow Steps 1 and 2. In Step 3, sprinkle about 1 tbsp bacon over eggs when partially set. Follow Step 4. BAUERNFRUESTUECK (FARMER'S BREAKFAST): Sauté about 8 lb (ll/2 gal) cooked, diced potatoes (9 lb 4 oz A.P.), 4 lb (3 qt) chopped, canned ham, and about I lb (3 cups) chopped onions(l le oz A.P.) inl 1b 12 oz(3 cups) butter or margarine. AddZ oz(l cup)chopped parsley. ' Follow Steps land 2. In Step 3, sprinkle 1/4 cup (I—No. 16 scoop) mixture over eggs when partially set. Follow Step 4. (CONTINUED) PLAIN OMELET F. CHEESE AND EGGS NO. 8(1) F. CHEESE AND EGGS No. 8(2) PLAIN OMELET YIELD: 100 Portions V EACH PORTION: l Omelet (23/4 Ounces) TEMPERATURE: 325°F. Griddle INGREDIENTS WEIGHTS MEASURES METHOD Eggs, whole ...... 201b 21/2 gal . Place shelled eggs in mixer (200 bowl. Using wire Whip, beat just eggs) enough to thoroughly blend yolks and Whites. Shortening, melted . . . . 2 cups . . . . Pour 1/3 cup egg mixture for indi- or salad oil vidual omelets on greased grid- dle. F. CHEESE AND EGGS No. 8(2) INGREDIENTS WEIGHTS MEASURES METHOD 3. Cook until bottom is golden brown. DO NOT STIR. If neces- sary, gently lift cooked portion with a spatula to permit uncooked mixture to flow under- neath. Continue cooking until eggs are set. . Fold omelet in half or into thirds making a long oval shaped omelet. Serve immediately. In Step 1, 6 lb 4 oz (5—No. 3 cyl cn) canned, dehydrated egg mix combined with 71/2 qt warm water may be used for Whole eggs. See Recipe No. A—8. . To serve assorted omelets, prepare ingredients for desired Variations. Set up ingredi- ents in individual containers and place near griddle. (CONTINUED) F. CHEESE AND EGGS No. 8(3) PLAIN OMELET VARIATIONS . BACON OMELET: Fry 5 lb (33/4 qt) chopped bacon until crisp; drain thoroughly. Follow Steps 1 and 2. In Step 3, sprinkle about 1 tbsp bacon over eggs when partially set. Follow Step 4. . BAUERNFRUESTUECK (FARMER'S BREAKFAST): Saute about 8 1b (11/2 gal) cooked, diced potatoes (9 lb 4 oz A.P.), 4 lb (3 qt) chopped, canned ham, and about 1 1b (3 cups) chopped onions (1 lb 2 oz AL’P.) in 1 1b 12 oz (3 cups) butter or margarine. Add 2 oz (1 cup) chopped parsley. Follow Steps 1 and 2. In Step 3, sprinkle 1/4 cup (l—No. 16 scoop) mixture over eggs when partially set. Follow Step 4. . CHEESE OMELET: Follow Steps 1 and 2. In Step 3 use 4 1b (1 gal) grated or shredded Cheddar or American cheese; sprinkle about 2 tbsp (l—No. 30 scoop) over eggs when partially set. Follow Step 4. Note: 1 lb 8 oz (l/z—No. 10 cn) canned, dehydrated American cheese combined with 11/2 cups warm water may be used for grated or shredded cheese. See Recipe No. F—G—l. . GREEN PEPPER OMELET: Sauté 6 lb 14 02 (41/2 qt) fresh sweet peppers, minced (8 1b 6 oz AP.) in 4 oz (1/2 cup) butter or margarine until tender; drain thoroughly. Follow Steps 1 and 2. In Step 3, sprinkle 2 tbsp (1 oz) sautéed peppers over eggs when partially set. Follow Step 4. . HAM OMELET: Follow Steps 1 and 2. In Step 3, use 4 lb (3 qt) chopped, canned ham; sprinkle about 2 tbsp ham over eggs when partially set. Follow Step 4. CH—3 (OVER) F. CHEESE AND EGGS No. 8(3) . HAM AND CHEESE OMELET: Follow Steps 1 and 2. In Step 3, use 4 lb (3 qt) grated or shredded Cheddar or American cheese and 2 1b (11/2 qt) chopped, canned ham; sprinkle about 2 tbsp cheese and 1 tbsp ham over eggs when partially set. Follow Step 4. . INDIVIDUAL OMELET: Follow Steps 1 through 4. Prepare individual (2 egg portion) omelets to order. Individual assorted omelets may also be prepared using the quantities listed for other ingredients per omelet in the other variations. . MUSHROOM OMELET: Drain 7 lb 2 oz (4—Iumbo cn) canned mushrooms; sauté in 8 oz (1 cup) butter or margarine. Follow Steps 1 and 2. In Step 3, sprinkle about 11/2 tbsp mushrooms over eggs when partially set. Follow Step 4. . ONION OMELET: Saute about 4 lb (3 qt) chopped onions (4 lb 7 oz AP.) in 4 oz (1/2 cup) butter or margarine until tender; drain thoroughly. Follow Steps 1 and 2. In Step 3, sprinkle about 1 tbsp onions over eggs when partially set. Follow Step 4. . WESTERN OMELET: Sauté about 4 lb (3 qt) chopped onions (4 lb 7 oz A.P.), about 4 lb (1 gal) chopped green peppers (4 lb 14 oz AP.) in 8 oz (1 cup) butter or margarine until tender; drain thoroughly. Chop or grind 2 lb (11/2 qt) canned ham. Combine sautéed onions and green peppers with chopped ham; mix thoroughly. Follow Steps 1 and 2. In Step 3, sprinkle about 3 tbsp mixture over eggs when partially set. Follow Step 4. . TOMATO OMELET: Follow Steps 1 and 2. In Step 3, finely chop 6 lb 4 02 (41/4 qt) fresh tomatoes (6 lb 6 oz A.P.); sprinkle 2 tbsp (1 oz) tomatoes over eggs when partially set. Follow Step 4. . SPANISH OMELET: Prepare 1 recipe Spanish Sauce, Recipe No. 0—5—1. Keep hot for use in Step 4. Follow Steps 1 through 4. Serve each omelet with 2 oz (1/4 cup or l—A ladle) Spanish Sauce. POACHED EGGS F. CHEESE AND EGGS No. 9 YIELD: 100 Portions EACH PORTION: 2 Eggs INGREDIENTS WEIGHTS MEASURES METHOD Water ............ Variable . . Fill 1 roasting pan (18 by 24- inches) with water to depth of 1 inch. Vinegar .......... . Add vinegar; bring to a boil; re- duce to a simmer. Eggs ............. . Break 2 eggs individually into a . Cook 3 to 5 minutes or until . Using a perforated skimmer, lift small bowl; slide gently into simmering water. whites are set and yolks are cov- ered With a White film. eggs out of pan; serve immedi- ately. (OVER) F. CHEESE AND EGGS No. 9 INGREDIENTS WEIGHTS MEASURES METHOD 8. Repeat Steps 3 through 5 as eggs are needed. NOTE: Eggs may be cooked in a steam cooker. Use 17-12 cup Muffin pans. Lightly grease pans. , Drop one egg into each muffin cup. Place containers in 21/2 inch deep perforated pans. Place in preheated compartment; cook 3 to 4 minutes at 5 lb PSI or 2m 3 minutes at 15 lb PSI. E CHEESE AND EGGS No. 10 SCRAMBLED EGGS YIELD: 100 Portions EACH PORTION: 1/3 Cup (3% Ounces) TEMPERATURE: 325°E Griddle INGREDIENTS WEIGHTS MEASURES METHOD Eggs, whole ....... 20 lb ..... 21/2 gal (200 eggs) . Beat eggs thoroughly. Shortening, melted or salad oil llb8oz. 3cups . Pour about 1 qt eggs on lightly greased griddle. Cook slowly to desired firmness, stirring occa- sionally. NOTE: 1. Scrambled eggs may be cooked in oven. Pour 1% gal egg mixture into a hot, greased roasting pan (18 by 24 inches). Bake in 350°E oven until eggs are of desired consistency. Stir frequently during baking. 2. Scrambled eggs may be cooked in a greased pan on top of range in small batches of 25 portions. 3. If eggs are to be held on serving line, remove from heat before completely cooked. Holding over heat on steam table will firm eggs. To prevent rubbery eggs, do not hold more than 15 minutes. VARIATIONS . SCRAMBLED EGGS AND CHEESE: Follow Step 1. Use 4 lb (3 qt) ground or shredded Cheddar or American cheese. (Note: 1 lb 8 oz (1/2—No. 10 cn) canned cheese, American, processed, dehy- drated, combined with 11/2 cups warm water may be used for shredded cheese. See Recipe No. F—G—l). In Step 2, sprinkle cheese (1 cup per 1 qt egg mixture) over partially cooked eggs; stir gently until cheese is melted and well blended; cook slowly to desired firmness. . SCRAMBLED EGGS AND HAM: Follow Step 1. In Step 2, add 4 lb (3 qt) chopped canned ham (1 cup per 1 qt egg mixture) to partially cooked eggs. Stir gently and cook slowly to desired firmness. . SCRAMBLED EGGS (DEHYDRATED EGG MIX): Omit Step 1. Use 7 lb 8 oz (6—No. 3 cyl cn) canned dehydrated egg mix combined with 91/4 qt warm water (See Recipe No. A—8). Follow Step 2. . SCRAMBLED EGGS (SINGLE SERVING): In Step 1, use two eggs. In Step 2, use 11/2 tsp melted shortening or salad oil. Pour eggs on lightly greased griddle. Cook slowly to desired firmness, stirring occasionally. E CHEESE AND EGGS No. 11 ONION AND MUSHROOM QUICHE YIELD: 100 Portions (4 Pans) EACH PORTION: 1 Square (5 Ounces) PAN SIZE: 12 by 20 by 21/2-inch Steam Table Pan TEMPERATURE: 400°E Oven; 325°E Oven INGREDIENTS WEIGHTS MEASURES METHOD Mushrooms. sliced, canned, drained Onions, dry, chopped Garlic, dehydrated . Cheese, Swiss, shredded 7lb202 21b1002 41b ...... 3 qt (4- jumbo cn) 2 qt ...... 2% tbsp . . 4 qt ...... . Combine mushrooms, onions, garlic and cheese. Spread equal portions (about 21/2 qt) evenly over bottom of each greased and floured pan. Flour, bread, sifted . Milk, nonfat, dry . . . Salt ............... Sugar, granulated . . Baking soda ....... 2 lb 12 oz 2%qt 6tbsp Ztsp ..... 1/4cup 31/2tsp . Combine flour, milk, salt, sugar and soda in mixer bowl. CH-l INGREDIENTS WEIGHTS MEASURES METH