2 large mild onions 4 large firm tomatoes 2 cups diced potatoes 1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon paprika 4 tablespoons fat
Slice onions and tomatoes about 1/2 inch thick and place in layers in greased casserole with potatoes, celery and carrots. Sprinkle each layer with salt, pepper and paprika; add fat, cover and bake in moderate oven (375) 1 hour or until tender. Serves 6 to 8.
Recipe taken from 250 Ways to Serve Fresh Vegetables, edited by Ruth Berolzheimer, published for the Culinary Arts Institute, copyright 1940