5% ground chuck for this recipe, so I didn't have
ant that flavor in the soup). Add garlic and sautee' just
he liquid.
Mix the tomato soup, evaporated milk, and sugar. Add
Add baking soda to tomato soup.
Mix shortening and sugar with soup.
Add flour and 1 soup can of water to mixture.
Beat well. Mix in cinnamon, dates and nuts.
Pour into cake pan and bake until toothpick inserted comes out clean.
Mix tomato soup and milk together in saucepan.
Add celery seed, Sweet 'N Low, salt and pepper.
Bring to a boil.
Add butter and serve.
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.
First, cream together egg, sugar and shortening.
Second, sift 1 1/2 cups flour.
(Put 1/2 cup flour aside and add 1 cup seeded raisins to it.)
Mix 1 level teaspoon baking soda with tomato soup; blend well.
Add to first mixture.
Add other dry ingredients to flour and add to mixture.
Beat mixture thoroughly. Lastly, add 1/2 cup flour with the raisins.
Bake in flat pan or loaf pan in a 350\u00b0 oven for 3/4 to 1 hour.
Preheat oven to 350\u00b0. Grease and flour 9 x 13-inch baking pan. In large bowl, mix flour, baking powder, sugar and spices; then add tomato soup, shortening, eggs and water. Mix at low speed until well mixed, scraping sides and bottom of bowl, then mix 4 minutes at high speed. Pour into prepared pan and bake 40 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
Butter the bread on both sides.
Add 2 slices cheese for sandwich.
Grill in a buttered frying pan until golden brown. While this is cooking, add 1 can of milk to tomato soup.
Heat until it boils.
Serve with a smile.
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.
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.