Red Led and Hat Tally's

Total Time
30mins
Prep 5 mins
Cook 25 mins

This was a favorite of mine as a child. My grandmother and great grandmother used to make it as they were canning. It was a recipe my great-grandfather had while in the Navy during WWII.

Ingredients Nutrition

  • 6 slices bacon, chopped in pieces
  • 3 -4 med-large tomatoes (very thinly sliced with skins left on)
  • 14 cup finely chopped onion
  • 14 cup finely chopped green pepper
  • 12 stalk celery, finely chopped (optional)
  • sugar (I just sprinkle the top with about 1 tsp)

Directions

  1. Chop bacon and fry just until it starts to crisp.
  2. Add tomatoes, celery, onion and pepper and stew on med-low with bacon until tender (about 15 min).
  3. Sprinkle with sugar, stir and serve in bowls with fresh bread.

Reviews

(2)
Most Helpful

This was a very tasty dish. We ate it for breakfast and it was a nice change from the usual cereal & toast. I used 2 large tomatoes, and used a few celery flakes instead of the stalk celery (picky eaters). I added the onions and peppers and allowed them to saute a few minutes before reducing the heat and adding the tomatoes. Thank you for sharing this family favorite.

Leta November 27, 2002

Delicious! My grandfather made this all the time for us when we were kids.Thanks for posing an old favorite!

Nat Da Brat November 27, 2002

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