|OIL,SALAD||7-2/3 oz||1 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||8-7/8 oz||2 cup|
|CHICKEN BROTH||1 gal|
|SOY SAUCE||10-1/8 oz||1 cup|
|MOLASSES||1-1/2 oz||2 tbsp|
|ONIONS,FRESH,CHOPPED||1-1/3 lbs||3-3/4 cup||1-1/2 lbs|
|PEPPERS,GREEN,FRESH,CHOPPED||7-7/8 oz||1-1/2 cup||9-5/8 oz|
|OIL,SALAD||1-7/8 oz||1/4 cup 1/3 tbsp|
|BEAN SPROUTS,CANNED,DRAINED||1-7/8 lbs||3 qts 2 cup|
|PEPPER,BLACK,GROUND||1/8 oz||1/3 tsp|
|EGGS,WHOLE,FROZEN,BEATEN||6 lbs||2 qts 3-1/4 cup|
|OIL,SALAD||1 lbs||2 cup|
1 Blend salad oil or shortening and flour; stir until smooth.
2 Prepare broth according to package directions. Add flour mixture to broth; mix well. Bring to a boil; reduce heat; simmer 10
minutes or until thickened.
3 Add soy sauce and molasses to sauce; simmer 5 minutes.
4 Saute onions and peppers in salad oil or olive oil until tender.
5 Combine sauteed vegetables, meat, bean sprouts, and pepper; mix well.
6 Add eggs to meat mixture; blend well.
7 Place 1/3 cup mixture on 375 F. well greased griddle; cook about 3 minutes on each side or until well done. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
8 Pour 2 tablespoons sauce over each omelet just before serving. CCP: Hold for service at 140 F. or higher.
|157 cal||4 g||10 g||12 g||134 mg||490 mg||27 mg|