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1 fresh tongue, not pickled
1 sm. can mushrooms
1 onion
3 stalks celery
1 green pepper
1 lg. can tomato sauce
3 or 4 potatoes, quartered
1/4 c. oil
Garlic powder to taste
Salt & pepper
1 lg. can peas, drained

Place tongue in pot. Cover with water and cook about 1/2 hour. Pour off water and peel skin off the tongue. Slice tongue and arrange slices in casserole dish or roaster side by side or overlapping. Sprinkle with salt, pepper, garlic powder. Set aside. Place oil in large skillet. Cut up onion, celery, green pepper and saute. Add mushrooms and tomato sauce; stir well. Pour sauce over tongue. Arrange potatoes on top. Bake in oven, covered until tongue is tender, about 1 1/2 hours. Add drained peas just before serving. Keep in oven until peas are heated through. This is a delicious main dish.
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