Combine
the
tomato
juice,
tomatoes, cream of tomato soup, 1/2
gallon
water, salt, sugar and pepper.
Bring to a boil and let cook for 10 to 15 minutes.
Add the rice and stir to
keep from sticking on the bottom of the pot.
Cook over a low
fire until the rice becomes very done; stir at intervals. The rice should serve
as
a
roux (cooking oil and flour mixture) to tighten the soup.
Serves 10 to 12 people.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.
Spray a large saucepan with cooking spray.
Brown beef and chopped onions over medium heat until cooked though; drain any fat.
To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water.
Bring to a boil.
Add uncooked instant rice, green beans, parsley, and black pepper; stir well.
Cover and reduce heat to low.
Simmer for 15 minutes or until rice is tender, stirring once or twice.
o sizzle.
Stir in cream of tomato soup and water. Increase heat to
Layer each item one on top of the other. You may do 2 or 3 layers of each item until it comes to top of casserole or roaster pan. Cover with cream of tomato soup. Bake in 325\u00b0 oven for 3 hours.
Cook onion and garlic in butter until soft and translucent.
Add basil, paprika, and creme cheese.
Cook until creamy, stirring constantly so as not to burn the paprika.
Add remaining ingredients, stir vigorously with a whisk.
Heat to desired temperature and serve.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
hicken broth and the package of mushrooms (remember to reserve those
Boil water, add bouillon and soup greens.
Melt margarine. Add Cream of Wheat and eggs to margarine and mix thoroughly.
Dip teaspoon in cup of cold water.
Drop teaspoons of Cream of Wheat mixture into boiling water, dipping teaspoon in cold water before forming next dumpling.
Simmer for 15 minutes.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.
Preheat oven to 350\u00b0F. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3\" loaf pan. Cover with cream of tomato soup.
Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
as desired.
Add cream of tomato soup (undiluted) and cream of chicken soup (undiluted).
Simmer
Combine beef, onion, celery and pepper in skillet and cook until meat is light brown.
Add 2 cans green beans or English peas (if desired) and can of cream of tomato soup.
Simmer 5 minutes. Salt and pepper as desired.
Pour into lightly greased casserole; top with mounds of cream potatoes.
Bake at 350\u00b0 for 30 minutes.
Season meat with salt and pepper; sear in bacon drippings.
Add chopped onion, pepper and garlic and simmer.
Then add cream of tomato soup, cream of mushroom soup and 2 tablespoons Worcestershire sauce and simmer 30 minutes.
Cook 1 package medium-sized noodles in saltwater until done.
Drain well and add to the meat mixture.
Fold in 1/4 to 1/2 pound Velveeta cheese (shredded) and if desired, diced stuffed olives.
Serves 12 or more.
Parboil the head of cabbage.
Separate leaves and set aside. Mix together the potatoes, onions, beef, pork, crackers, egg and seasonings.
Form this mixture into loose (not too solid) rolls. Wrap each roll in a cabbage leaf; fasten with toothpicks.
Place in a greased casserole, pouring over it 1/2 cup water.
Cover and bake for 90 minutes at 350\u00b0.
Heat cream of tomato soup and pour over cabbage rolls and bake an additional 30 minutes.
Cook chicken until done.
Cut into cubes to be added later. Cook vegetables until done, then add the cooked chicken.
Mix 1 can cream of tomato soup with 1 can of evaporated milk.
Add this to the soup just before serving.
Powder tomato slices in a blender or with a pestle.
Add remaining ingredients.
Add to a glass jar and tightly seal the lid.
Attach the following instructions on a gift tag: Cream Of Tomato Soup.
Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking.