Food for Groups

(yield: 25 – 1/2 cup servings)

3/4 gal. tomatoes, canned
1/5 c. onions, finely chopped
1/8 c. peppers, sweet, fresh, finely chopped
1/5 c. celery, fresh, finely chopped
1/4 tsp. pepper, black

procedure:

1. combine tomatoes, onions, peppers, celery and black pepper
2. mix well.
3. bring to a boil to blend flavors,

note: if desired, salt to taste may be added

Source: KJFSC

This entry was posted on Friday, June 15th, 2007 at 5:00 pm and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.