Food for Groups

(yield: 25)
time: 2 hr. 15 min.

1-1/4 qt. celery, diced
1 c. onions, diced
3 green peppers, diced
1-3/4 gal. rich beef stock
1/2 lb. margarine
3/4ths of a no. 10 can tomatoes
2 t. salt
2-1/4 tsp. pepper
cured ham shank or bacon rinds

procedure

1.dice celery, onions and green peppers,  place all in the pot with butter, simmer, stirring occasionally for 15 minutes,
2. add the beef stock.
3. simmer for 1-1/2 hours with a cured ham shank or bacon rinds,
4. add tomatoes, diced.
5. season with the salt and pepper.
6. simmer 1/2 hour longer.

Source: KJFSC

This entry was posted on Friday, June 8th, 2007 at 5:03 pm and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.