Recipe - Stewed Tomatoes With Crou

1 cup BUTTER PRINT SURE
Three fourths cup CELERY FRESH
25 One half pound TOMATOES # 10 CAN
Three fourths cup ONIONS DRY
One half cup PEPPER SWT GRN FRESH
1 One half pound 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 One half INCH CUBES, COMBINED WITH 8 OZ MELTED BUTTER OR
MARGARINE. TOAST ACCORDING TO STEP 2 OF RECIPE NO D16, ADD TO STEWED
TOMATOES JUST BEFORE SERVING.

Recipe Number: Q07301

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.