Grandmas Tomato Soup Special Food

GRANDMA'S TOMATO SOUP

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

MY GRANDMA'S TOMATO SOUP CAKE

Steps:

• 1. Blend shortening and sugar. Combine tomato soup, water and baking soda.
• 2. Add to first mixture the dry ingredients. Stir in raisins and nuts.
• 3. Pour cake batter into a greased 9"x13" cake pan. Bake at 350-degrees for 45 minutes.
• 4. Sprinkle with powdered sugar before serving.

GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP

Steps:

• Place tomatoes and juice in a stockpot over medium heat.
• Simmer for 30 minutes.
• Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
• Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
• Heat, stirring until butter is melted. Do NOT boil.
• Serve with croutons or stir-ins of your choice.

GRANDMA'S TOMATO SOUP SPECIAL

Steps:

• 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.

GRANDMA'S TOMATO SOUP RECIPE

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

GRANDMA'S TOMATO AND RICE SOUP

Steps:

• Dredge beef cubes in flour; shake off excess. Brown in heated vegetable oil in large stock pot. Remove with slotted spoon and set aside. Add a bit more oil to pot, if needed, and add onion and celery; sauté 5 to 6 minutes. Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water. Season with the salt and black pepper. Add the bay leaf, thyme and basil. Bring to a boil; lower heat and simmer (partially covered) about 1½ hours (meat should be almost tender). Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes. When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup. Adjust seasonings and remove bay leaf; heat through before serving.

GRANDMA'S TOMATO SOUP

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.