Catholic Recipe: Macedoine of Vegetables
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