ach pepper being careful not to press the stuffing down too
Cook the macaroni.
Cook the ground beef with the onion and drain.
Add the milk to the tomato soup and heat.
Add the cooked macaroni and meat.
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.
To make Parmesan crisps, heat oven to 400\u00b0F. Line a baking
nd allow it to cool. Using a little to grease a 23cmx30cm
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!
Preheat the oven to 350\u00b0F. Grease an 8-
inutes; whisk together milk and tomato soup, then pour gradually into pot
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
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.
he soup). Add garlic and sautee' just until soft, 1 to 2
Put sugar and Crisco in a bowl and blend.
In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg and cloves. Set aside. Combine tomato soup, water and baking soda.
Add to Crisco mixture alternately with flour mixture.
Stir in raisins and nuts. Pour in greased tube pan and bake at 350\u00b0 for 1 hour.
Dilute tomato soup with enough water to make 1 pint and heat until warm.
Add sugar and yeast, let stand until bubbling, 10 to 15 minutes.
Add butter, stir and add salt and flour.
Mix and let rise in warm place until light.
Form into desired shape and put in greased muffin tins and allow to rise until double in bulk. Bake 10 to 12 minutes in hot oven.
Cream shortening and sugar.
Beat 2 eggs and add to mixture, mixing well.
Add walnuts and raisins, and mix in well.
Mix flour, baking soda, nutmeg, and cinnamon together.
Mix in with creamed sugar mixture, and add tomato soup. Mix well.
Bake in a greased and flour dusted loaf pan, at 350, for 25 minutes.
Note: *Make sure you soak the raisins in warm water for at least 1/2 hours before adding them to the other ingredients. Take the raisins out of the water, and flour them, just before mixing into cake mix.
Make tomato soup as directed on can.
Chop pepperoni into quarters and add to soup.
Simmer.
Top soup with 1 tablespoon Mozzarella and 1 tablespoon croutons per serving, when ready to serve.
Blend cream cheese with soup to make a smooth mixture.
Stir in water, Worcestershire sauce and celery and salt.
Heat on simmer until hot, stirring often.
Mix tomato soup with enough water added to make 2 cups.
Heat and add the cream cheese; beat well with mixer.
Add lemon jello; let cool, but not congeal.
Add celery, pepper and onion.
Add salad dressing and refrigerate.
nd Parmesan rind. Puree the soup in a food processor or
Into large pan, cover with water (small amount) onions, celery and parsley flakes.
Cook until almost done.
Add tomatoes.
Cook until done.
Add butter, salt, sugar and pepper.
Add flour mixed in enough water to make paste.
Cook 5 minutes.
Run mixture through a sieve.
Fill jars and process in water bath for 20 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.