Stewed Tomatoes and Celery
Recipe No. 648 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 648 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce tomatoes to 2 No. 10 cans in recipe for stewed tomatoes. Substitute 8 pounds (8 No. 56 dippers) diced celery for the onions. Cover celery with boiling salted water. Heat to boiling point; reduce heat and simmer until tender. Drain. Combine tomatoes, celery and remaining ingredients.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 648, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.