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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 c BUTTER PRINT SURE
3/4 c CELERY FRESH
25 1/2 lb TOMATOES # 10 CAN
3/4 c ONIONS DRY
1/2 c PEPPER SWT GRN FRESH
1 1/2 lb BREAD SNDWICH 22OZ #51
1 ts PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  COMBINE TOMATOES, ONIONS, PEPPERS, CELERY, AND PEPPER.  MIX WELL.
2.  BRING TO A BOIL TO BLEND FLAVORS.
3.  CUT BREAD INTO 1/2 INCH CUBES, COMBINED WITH 8 OZ MELTED BUTTER OR
MARGARINE.  TOAST ACCORDING TO STEP 2 OF RECIPE NO D-16, ADD TO STEWED
TOMATOES JUST BEFORE SERVING.
Recipe Number: Q07301
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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