Tomato Soup

Tomato Soup

1 large can tomatoes 1 small onion 1 tablespoon salt dash paprika 2½ tablespoons sugar 1 tablespoon butter 2½ tablespoons flour 2 cups hot milk 1 pint water

Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.

Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Tomato Chops

A quick use for some leftovers....

TOMATO CHOPS

Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan medium-high heat and stir into it a cupful of mashed 
potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the heat, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in oil. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes.

WHITE BEAN CHOWDER

WHITE BEAN CHOWDER

Ingredients

2 cans white beans
2 slices bacon (diced)

1 small onion, chopped
1 can corn
1 can tomatoes
salt and pepper
cracker crumbs

Pre-heat oven to 350 degrees.  Fry the bacon and onion until bacon is crisp and onion tender - take care not to burn. Pour into casserole dish.  Then add corn, seasoning and tomatoes. Mix all and add beans. Sprinkle cracker crumbs over the top and bake twenty-five minutes at 350 degrees.