Stewed Tomatoes With Crou
| 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 | t | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
COMBINE TOMATOES, ONIONS, PEPPERS, CELERY, AND PEPPER. MIX WELL. BRING TO A BOIL TO BLEND FLAVORS. 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g