Egg Foo Young F.Cheese and Eggs No.006
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|Yield: 100 Portions Each Portion: 1 Omelet plus 2 tbsp Sauce|
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|Pan Size: Temp.: 325 'F. Griddle|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 8OZ| 1.00 Cup | 1. Blend shortening, salad oil or |
|ed | | | drippings and flour; stir |
|Flour, All Purpose | 8OZ| 2.00 Cup | until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| | 1.00 Gal | 2. Add flour mixture to stock; |
|en | | | mix well. Bring to a boil; |
| | | | reduce heat; simmer 10 minutes |
| | | | or until thickened. |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 1.00 Cup | 3. Add soy sauce and molasses to |
|Molasses | | 2.00 Tbsp| sauce; simmer 5 minutes. |
| | | | 4. Set aside for use in Step 9. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 1LB 4OZ| 3.75 Cup | 5. Saute' onions and peppers in |
|Peppers, Sweet | 8OZ| 1.50 Cup | shortening or salad oil until |
|Shortening, Emulsifi| 4OZ| 0.50 Cup | tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Stew | 4LB | | 6. Combine sauteed vegetables, |
|Bean Sprouts | 3LB 3OZ| 3.50 Qrt | meat, bean sprouts, salt, and |
|Salt | 2OZ| 2.33 Tbsp| pepper; mix well. |
|Pepper, Black, Groun| | 2.00 Tspn| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 6LB | 3.00 Qrt | 7. Add eggs to meat mixture; |
|Fresh | | | blend well. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB | 2.00 Cup | 8. Place 1/3 cup (1-3 oz ladle) |
|ed | | | mixture on well greased |
| | | | griddle, cook about 3 minutes |
| | | | each side. |
| | | | 9. Pour 2 tbsp sauce over each |
| | | | omelet just before serving. |
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NOTE: 1. In Step 2, 4oz Soup and Gravy base, beef, or chicken, may
be used. See Recipe Card A-12.
2. 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 pepper A.P. will
yield 8 oz finely chopped peppers.
3. In Step 5, 2 1/2 oz (2/3 cup plus 3 tbsp) dehydrated onions
and 1 1/2oz(1 1/4 cups) dehydrated green peppers(See Recipe
Card A-11)or 8oz frozen, diced, green peppers may be used.
4. In Step 6, 7-No. 303 cn canned bean sprouts may be used.
5. In Step 6, beef, chicken, ham, pork or veal may be used.