b>from pan; cool completely on wire rack.
Meanwhile, for the tomato soup
inutes; whisk together milk and tomato soup, then pour gradually into pot
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!
Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.
ant that flavor in the soup). Add garlic and sautee' just
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.
Stir butter to soften.
Gradually add sugar, creaming until light and fluffy.
Add eggs.
Mix all dry ingredients together and blend into egg mixture while adding tomato soup.
Fold in nuts and raisins.
Bake in a greased and floured pan.
Cool 10 minutes and remove from pan.
Cool completely.
Frost or sprinkle with confectioners sugar.
Bakes best in round tube pan.
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 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.
br>Stir in cream of tomato soup and water. Increase heat to
Blend shortening and sugar.
Add eggs.
Dissolve soda in tomato soup and add to mixture.
Sift dry ingredients together and add to mixture.
Stir in nuts and raisins.
Bake at 350\u00b0 for 50 to 60 minutes in loaf pan.
Remove from oven and let cool.
Preheat oven to 350\u00b0. Grease and flour 9 x 13-inch baking pan. In large bowl, mix flour, baking powder, sugar and spices; then add tomato soup, shortening, eggs and water. Mix at low speed until well mixed, scraping sides and bottom of bowl, then mix 4 minutes at high speed. Pour into prepared pan and bake 40 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
Cream butter and sugar together.
Add tomato soup.
Add water, rinsing can.
Sift dry ingredients together.
Add dry ingredients to creamed product.
Spray generously loaf pan with butter and flour spray.
Pour batter into pan.
Bake at 350 degrees for 1 hour.
Let cool for 10 minutes and remove from pan.
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.
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.
Heat milk in one pan.
Heat tomatoes, tomato soup, butter, flour (mix first in some of the tomatoes) and salt in another pan. When hot, add pinch of soda.
When both milk and tomato mixture are hot, mix together.
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.
Cream sugar and shortening.
Sift flour, baking powder, cinnamon, cloves and nutmeg.
Add baking soda to tomato soup.
Add soup to creamed ingredients.
Bake at 350\u00b0 for 30 minutes.
Add baking soda to tomato soup.
Mix shortening and sugar with soup.
Add flour and 1 soup can of water to mixture.
Beat well. Mix in cinnamon, dates and nuts.
Pour into cake pan and bake until toothpick inserted comes out clean.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.