except for the cabbage, tomato soup and reserved diced tomato juice.
Set aside
Boil cabbage and shave thick part of stem. Let cool slightly.
Fry beef with onion.
Add egg, rice, ketchup and Worcestershire sauce.
Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan.
In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls.
Bake covered for 2 hours at 350 degrees.
inutes.
Heat a large soup pot over medium-high heat
Heat a large skillet over medium-high heat. Cook and stir beef and sliced onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir in sliced cabbage, tomato soup, water (use the empty soup can to measure), salt, and pepper. Cover and simmer until cabbage is tender, stirring occasionally, about 25 minutes. Stir in sour cream just before serving.
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.
In a medium-size pot, cut up head of cabbage and boil until it is softened.
In a large pot, brown ground beef, eggs and onion together.
Then add sauerkraut, tomato soup, crushed tomatoes, salt and pepper to taste.
Simmer until onion is softened.
Add drained, already-cooked cabbage.
Then simmer for 20 to 30 minutes.
Serve with sour cream to taste.
ack.
Meanwhile, for the tomato soup, heat oil in a large
inutes; whisk together milk and tomato soup, then pour gradually into pot
Combine soup, 1/4 can water and baking soda.
Soak raisins in hot water.
Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix.
Serves 12 to 16.
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
Add soda to tomato soup.
Beat sugar and shortening; add egg and beat well.
Add tomato soup and dry ingredients.
Beat well. Fold in raisins, nuts and grated orange rind.
Bake in greased and floured baking pan at 350\u00b0 for 40 to 60 minutes.
ant that flavor in the soup). Add garlic and sautee' just
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Cook the noodles as directed on the package.
Meanwhile, pour the tomato soup into a small sauce pan. Fill the empty can halfway up with milk then add to the soup.
Pull the cheese apart into small pieces then add along with the butter. Heat over medium-low heat until the cheese is melted then salt & pepper to taste.
Drain the water from the noodles then pour in the tomato soup. Stir to mix then serve.
Heat milk in one pan.
Heat tomatoes, tomato soup, butter, flour (mix first in some of the tomatoes) and salt in another pan. When hot, add pinch of soda.
When both milk and tomato mixture are hot, mix together.
Cream sugar and shortening.
Sift flour, baking powder, cinnamon, cloves and nutmeg.
Add baking soda to tomato soup.
Add soup to creamed ingredients.
Bake at 350\u00b0 for 30 minutes.
Mix together flour, cinnamon, nutmeg and salt.
In a large mixing bowl mix shortening and sugar, add tomato soup (with baking soda), egg and vanilla.
Add flour mixture; mix well.
Pour into baking pans (greased and floured).
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Blend together Crisco and sugar.
Mix flour, cloves, baking powder, nutmeg and cinnamon.
Mix in separate bowl the tomato soup and baking soda.
Blend sugar mixture with soup mixture, then blend in flour mixture.
Add nuts and raisins (optional).
Bake in a small tube or loaf pan at 350\u00b0 for 50 to 60 minutes.
Melt cream cheese in double boiler with tomato soup.
Soak gelatin in cold water. Add gelatin to soup and cheese mixture, mixing well. Cool.
Add mayonnaise and vegetables.
Refrigerate.