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Scalloped
Tomatoes
| 3 cups canned tomatoes
4 slices toasted bread 1 cup celery, diced ½ cup onion, chopped 2 tablespoons butter ½ teaspoon salt Mix vegetables and salt. Pour half the
vegetables into a buttered casserole and cover with broken pieces of toasted
bread. Pour remainder of vegetables on toast and dot with butter. Cover
with remaining toast pieces and bake in a moderate oven, 375° for 15
minutes.
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