Mix all and put into lightly oiled mold.
Serves 12 or 1/3 recipe serves 4 to 6.
Nice in individual molds.
Melt butter in skillet over medium heat.
Stir cubed bread into butter.
Stir until bread cubes become slightly brown and toasted.
Set aside.
Mix soup, water, stewed tomatoes, brown sugar and salt in bowl.
Add toasted bread cubes; mix well.
Put into a 2-quart buttered casserole dish; bake at 350\u00b0 for 30 minutes.
Serves 6.
Brown turkey or beef and onion and drain.
Add stewed tomato, tomato paste, water, sugar, parsley flakes and basil to cooked meat.
Mix together cottage cheese, Parmesan cheese, parsley flakes and oregano.
Mix all ingredients together and enjoy!
NOTE: Try to cut up the stewed tomato's that are in the can, they have a tendency to be bigger portions and this sauce taste so good with a little bit of real tomato in the bite!
Heat tomato soup in a pan.
Stir in and dissolve Jell-O in hot tomato soup.
Add water.
Stir in lemon juice.
Pour into dish and congeal.
Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN).
Cut up the tomatoes & heat to boiling.
Remove from heat & imediately add the lemon jello & vinegar,
Stir until jello is comepletely dissolved.
Pour everything back into the can & refrigerate overnight.
DO NOT take out of refrigerator until ready to sit at the table!
To serve: Cut open the other end of the can & push through.
Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.
Drain and coarsely chop stewed tomatoes.
Add corn (well drained) and a diced green pepper.
Toss with 1/2 cup Italian dressing and basil.
Makes 3 cups.
Better after setting in refrigerator a few hours.
Place chicken in a microwavable casserole dish.
Add stewed tomatoes.
Microwave, covered, 6 to 10 minutes on High.
Heat stewed tomatoes to boiling.
Add jello and stir until dissolved.
Remove from heat and add salt and vinegar.
Pour into suitable mold and chill until congealed.
an of tomato sauce.
Place the 2 cans of stewed tomatoes
or the sauce; puree the stewed tomatoes with the juice until
inutes.
Add in the tomato paste and stir for 1
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
n tomato paste and stir for 1 minute.
Add the stewed
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
or this recipe.
Note 2: You may use stewed or diced
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
inute stirring occasionally.
Add tomato paste, cook 1 minute. Add
ut very strong in this recipe, so use discretion.
Dip
cups chicken broth, the tomato puree, 1 1/2 cups