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Catholic Recipe: Macedoine of Vegetables


  • 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


Serves: 50

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a



Food Categories (2)


Often Made With (1)

Feasts (0)

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


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