#2642 - Tomato Soup Fried Chicken

(by Shirley McNevich)

3 cups flour
2 envelopes Lipton cup of soup tomato flavor
1 TBSP paprika
2 envelopes Good Seasons Italian dressing mix
1 tsp. salt
1/2 tsp. pepper
bowl of milk
up to 16 pieces of chicken

In a bowl add flour, tomato soup mixes, paprika, Italian dressing mix, salt and pepper--stir well to mix.  Dip chicken pieces one at a time in the milk, then in the flour mixture to coat, then either fry or bake the chicken.

#1967 - Tomato Soup Cake

(by Shirley McNevich)

1 cup white sugar
1 egg
1 1/2 TBSP softened butter
1 cup of tomato soup
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups CAKE flour
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/4 cups Domino's powdered sugar

In a mixer add white sugar and butter--beat. Add egg--beat. Add tomato soup--beat. Add baking soda, baking powder, nutmeg, cinnamon and ground cloves--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the cooled cake.

#1761 - Homemade French Dressing

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup tomato soup (do not add water)
1/4 cup cider vinegar
1/4 cup canola oil
1/2 TBSP lemon juice
1/2 TBSP dried onion flakes
1/2 TBSP garlic salt
1/4 tsp. paprika
1/4 tsp. black pepper
3/4 cup white sugar

In a large bowl add ketchup, tomato soup, cider vinegar, canola oil and lemon juice--stir with a whisk. Add white sugar--stir with a whisk. Add onion flakes, garlic salt, paprika and pepper--stir with a whisk until well mixed. Pour mixture into an airtight glass jar and refrigerate until cold. Use within 1 month.

#204 - Quick Pigs in a Blanket

(by Shirley McNevich)

1 medium head of cabbage (chopped)
1 pound ground beef
1/2 cup chopped onion
1/2 cup raw minute rice
1/2 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup
1 1/2 cups water
1/4 cup grated sharp cheddar cheese

Grease a 9 x 13 x 2 cake pan. Chop the cabbage and spread on bottom of greased pan. Brown the ground beef and onion with salt and pepper. Stir the rice into the ground beef. Spoon the ground beef/rice mixture evenly over the top of the cabbage. In a small saucepan, heat the tomato soup and the water. Bring it to a boil. Pour the tomato soup over the top of the ground beef mixture. Sprinkle the cheese over the top of the soup. Cover the pan with foil and bake for 90 minutes at 350 degrees.