Stewed tomatoes with crou
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .