ith remaining cheese.
Bake for 25 mins, until toothpick inserted
For the tomato soup:.
Cut the tomatoes into
b>green pepper in bacon drippings until softened; add flour and cook for
ow and cook polenta, stirring, for 5 mins.
Pour the
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.
ach pepper. Core out that green pepper taking out as many
Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion.
In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans.
Mix together .
Top the whole dish with prepared mashed potatoes.
Bake uncovered for 30 minutes at 350 degrees Fahrenheit.
(Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).
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.
Mix together meat, onion, pepper, egg, bread crumbs and 1/2 can tomato soup. Put in pan to bake. Poke 3 holes in loaf and spread Worcestershire. Bake at 350\u00b0 for 30 minutes. Take out of oven and drain off the grease. Put rest of tomato soup on top and bake for another 30 minutes.
In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil.
In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.
In a small saucepan over medium heat, pour condensed tomato soup and diced tomatoes (with juice).
Heat for 10-12 minutes or until heated to your preference.
Serve and garnish if desired.
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
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!
Put tomato soup (undiltued) in saucepan and let almost boil. Dissolve gelatin in cold water and add to hot tomato soup and let cool.
Add other ingredients and pour into mold.
Chill until firm.
Serve on lettuce with dab of mayonnaise.
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.
Brown meat, onion, green pepper and celery.
Cook noodles. Drain.
Put in casserole with tomato soup.
Bake, covered, 1 hour at 350\u00b0. Yields 4 to 6 servings.
Soften gelatin in water.
Heat tomato soup in a double boiler. Add gelatin, stirring until it dissolves.
Remove from heat. Add cream cheese.
Beat with rotary beater until smooth. Cool.
In microwave, heat tomato soup to boiling point.
Add cream cheese and the dissolved Jell-O.
Beat until smooth.
(I like a blender, if you have one.)
Add dressing and blend some more.
Add remaining ingredients.
Pour into a sprayed mold.
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.
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.