| 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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