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, .