Stewed tomatoes with crou

Yield: 100 Servings

Measure Ingredient
1 cup BUTTER PRINT SURE
¾ cup CELERY FRESH
25½ pounds TOMATOES # 10 CAN
¾ cup ONIONS DRY
½ cup PEPPER SWT GRN FRESH
1½ pounds BREAD SNDWICH 22OZ #51
1 teaspoon PEPPER BLACK 1 LB CN

1. COMBINE TOMATOES, ONIONS, PEPPERS, CELERY, AND PEPPER. MIX WELL.

2. BRING TO A BOIL TO BLEND FLAVORS.

3. CUT BREAD INTO ½ 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: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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