Mimis Tomato Soup Food
MIMI'S AMERICAN CHOP SUEY
When I was little my mom made this recipe a lot. It was during World War II and it was very inexpensive to prepare. I loved it. I guess you would call it a comfort food for me as I was always so happy when I asked, "What's for supper" and Ma answered, "Chop Suey". She never called it "American Chop Suey" except on her recipe card. It was always "Chop Suey". I can't believe that I haven't posted this as I still make it often. I guess I figured it wasn't fancy enough and everyone knew about it, but because I don't want to lose it, I am posting it now. You will have most the ingredients in your pantry and freezer--there are only five plus salt and pepper.
Provided by Mimi in Maine
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the macaroni till done, but not overdone.
- Heat a skillet and fry hamburg and onion will done.
- Add the tomato sauce and tomato soup; mix well.
- Add the marcaroni.
- Heat and serve.
Nutrition Facts : Calories 373.3, Fat 10.8, SaturatedFat 3.9, Cholesterol 57.1, Sodium 653.3, Carbohydrate 44, Fiber 3.3, Sugar 10.2, Protein 24.9
MIMI'S VEGETABLE SOUP
This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!
Provided by kitty.rock
Categories Stocks
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
- Add onion, celery, salt, pepper, and parsley.
- Add tomato soup. Fill soup can with water and add to pot.
- Cook on medium heat for approximately 30 minutes.
- Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
- Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
- Add other canned or frozen vegetables last; cook until thoroughly heated.
- Serve with grilled cheese or a green salad.
Nutrition Facts : Calories 514.2, Fat 12.1, SaturatedFat 4.5, Cholesterol 52.6, Sodium 783.9, Carbohydrate 72.3, Fiber 14, Sugar 17.5, Protein 33.3
MIMI'S TOMATO SOUP SPICE CAKE
Don't tell people that tomato soup is in the cake--they will never know. It is a great spice cake. Frost it with a butter frosting, peanut butter frosting, or it is good with coffee frosting.
Provided by Mimi in Maine
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream the sugar and butter; add the soup.
- Add the eggs and water.
- Add the flour, cinnamon, nutmeg, cloves, and baking soda.
- Mix well scraping the bowl.
- Add the nuts and raisins.
- Put into a greased tube pan.
- Bake 350 degree oven for 45 minutes till done, but don't overbake.
- Cool and frost.
Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 5.6, Cholesterol 55.6, Sodium 313.5, Carbohydrate 46.6, Fiber 1.9, Sugar 26.2, Protein 4.8
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