TEMPERATURE: 325 F. GRIDDLE 1. BLEND SHORTENING, SALAD OIL, OR DRIPPINGS AND FLOUR, STIR UNTIL SMOOTH. 2. ADD FLOUR MIXTURE TO STOCK; 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. SET ASIDE FOR USE IN STEP 9. 5. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. 6. COMBINE SAUTEED VEGETABLES, MEAT, BEAN SPROUTS, SALT AND PEPPER; MIX WELL. 7. ADD EGGS TO MEAT MIXTURE BLEND WELL. 8. PLACE 1/3 CUP (1-3 OZ LADLE) MIXTURE ON WELL GREASED GRIDDLE; COOK ABOUT 3 MINUTES ON EACH SIDE. 9. POUR 2 TBSP SAUCE OVER EACH OMELET JUST BEFORE SERVING. NOTE: 1. 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. NOTE: 2. IN STEP 5, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 1 1/2 OZ (1 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 6, 7 LB (7-NO. 303 CN) CANNED BEAN SPROUTS MAY BE USED. NOTE: 4. IN STEP 6, BEEF, CHICKEN, HAM, PORK OR VEAL MAY BE USED. Recipe Number: F00600 SERVING SIZE: 1 OMELET P From the (actually used today!). Downloaded from G Internet, G Internet.