Title: Bacon omelet
 Categories: 
      Yield: 100 Servings
 
      5 lb BACON;SLICED FZ
    200    EGGS SHELL
      1 lb SHORTENING; 3LB
 
  TEMPERATURE:  325 F. GRIDDLE
  :
  
  1.  FRY CHOPPED BACON UNTIL CRISP; DRAIN THOROUGHLY.
  
  2.  PLACE SHELLED EGGS IN MIXER BOWL.  USING WIRE WHIP, BEAT JUST
  ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.
  
  3.  POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED
  GRIDDLE.
  
  4.  SPRINKLE 1 TBSP BACON OVER EGGS WHEN PARTIALLY SET.
  
  5.  FOLD OMELET 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: F00801
  
  SERVING SIZE: 1 OMELET
  
  From the  (actually used today!).