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Catholic Recipe: Macedoine of Vegetables

    INGREDIENTS

  • 1 pound bacon, cut in 1-inch pieces
  • 1 quart chopped celery
  • 1 quart sliced onion
  • 1 Tablespoon Ac'cent*
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 14 cans (1 pound each) cut green beans
  • 4 cans (10-1/2 ounces each) cream of mushroom soup
  • 4 cans (4 ounces each) sliced mushrooms
  • 4 cans (4 ounces each) pimiento, coarsely cut
  • Details

  • Serves: 50
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

A side dish of green beans with mushrooms and cream of mushroom soup flavored with bacon, enough for a large group of 50.

DIRECTIONS

Cook bacon in kettle until crisp; remove. Pour off half the bacon drippings. Add celery and onion to drippings remaining in kettle; cook until tender but not brown. Stir in seasonings. Drain liquid from beans. Measure 1 quart liquid; blend with soup. Add to kettle; add mushrooms with their liquid. Cook, stirring occasionally, until mixture comes to a boil. Add beans and pimiento; heat to serving temperature. To serve, sprinkle with bacon. Makes 50 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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