Yield: 25 servings, 1/2 c. each
2/3 c. butter
2 c. shredded onions
2 c. diced celery
3 c. diced carrots
1/2 c. chopped green pepper
1 qt. cooked green beans
3 c. tomato pulp (fairly thick)
2 tsp. salt
Melt butter, add onions, celery, carrots, pepper and cover closely. Cook at simmering temperature 25 to 30 minutes (vegetables should be barely tender). Add beans, tomato pulp and salt. Simmer 15 minutes and serve.
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