Boston Fire Chief Nino Tramantozzi, a 20-year veteran with the fire department, won first prize for his veal stew, in a contest of original recipes using Firehouse Jubilee tomato cocktail.
The tomato cocktail was originated 40 years ago by Tom Lally of West Redding, conn., a volunteer firefighter and his wife Helen.
The contest promoted the re-introduction of the product, now manufactured by Ocean Spray Cranberries, Inc.
The firemen came up with a wide range of dishes for the contest, ranging from instant tomato soup, baked bluefish, and spiced rice, to salad and barbecued spareribs.
Here is Fire Chief Tramontozzi's prize- winning recipe for veal stew. Firechief's Delight 1/4 cup vegetable oil 3 pounds stewing veal, cubed 2 green peppers, sliced 1 cup mushrooms, sliced 2 cups tomato cocktail 1/2 teaspoon garlic salt 1/2 teaspoon celery salt 1/2 teaspoon basil Salt and pepper to taste Grated Romano cheese
In a large frying pan or casserole dish, brown, veal, peppers and onions. Add all remaining ingredients except cheese. Cook covered over low flame for 2 1/2 hours. If desired, before serving thicken liquid with flour. Serve over rice and sprinkle with grated cheese. Serves 6 to 8.