Combine ground beef, breadcrumbs, pepper, rice, egg and paprika. Season. Shape into 32 meatballs.
Combine tomato soup and 1 cup water in a heavy-bottomed saucepan. Add meatballs, cover and simmer gently for 20 mins. Add peas and cook for another 5 mins. Serve with mashed potatoes.
Oil a saucepan and place over medium heat. Cook celery, stirring, until almost tender. Add soup and 2 cups cold water. Cook, stirring, over medium heat until hot. Stir in lentils and warm through. Sprinkle with parsley and serve with crusty bread.
Fill prepared loaf pan. Sprinkle with remaining cheese.
Bake for
inutes; whisk together milk and tomato soup, then pour gradually into pot
20 to 30 minutes. Pour tomato mixture through a strainer or
Mix ground beef, rice, onion, salt and pepper well.
Form into good size balls and wrap in cabbage leaves.
Fasten with toothpicks.
Place in large pot; cover with canned tomato soup. Simmer for 45 minutes to an hour.
Shredded cabbage may be placed between layers of rolls to give more flavor to the sauce.
Serves 4 to 6.
Place a layer of sliced potatoes on bottom of a casserole dish.
Add a layer of sliced onions, a layer of the cream-style corn, a layer of sausage and a layer of the canned tomato soup. Cover with link pork sausage.
Bake, uncovered, for 1 hour at 350\u00b0.
On top of stove, combine soup and consomme; bring to a boil. Add soy sauce.
Pour in egg and stir constantly for 2 minutes, until egg separates into shreds.
Pour and serve.
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!
Arrange pork chops on a baking dish.
Place 1 tablespoon uncooked rice on each pork chop.
On the rice lay 1/2 of a small onion.
Pour canned tomato soup over the pork chops.
Cover closely and bake at 350\u00b0 until done.
Salt and pepper to taste.
Take 1 pint of canned tomato juice.
Put in onions, then put on stove and boil 10 minutes, then add a pinch of soda, dissolved in a little hot water.
Put in another kettle 1 pint of sweet milk.
As soon as it boils, remove from heat and add tomatoes. Add a hunk of butter and salt and pepper to taste.
Mix soup per the directions on the can, using half and half instead of water.
Add a pinch of tarragon while the soup is heating.
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.
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).
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.
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.
ant that flavor in the soup). Add garlic and sautee' just
Dissolve soda into water that you rinsed the tomato soup can with and mix with other ingredients.
Pour batter into a 9 x 13 x 2-inch square cake pan and bake in a 350\u00b0 oven for about 35 minutes.
Frost with a cream cheese icing or white icing of your choice.
Sprinkle with additional chopped nuts, if desired.
This cake is very good without icing.
ans of tomato soup and season to taste.
Toss soup mixture with drained
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.