|The Taste of Country Cooking|
|by Edna Lewis|
The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago.
1 - 10 of 34 for freeze tomato soup
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Cook beef, onion, ... Add seasonings and soup, simmer covered ... temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30-45 minutes.
Boil whole chicken, ... until tender. Add soup and tomatoes. Layer ... cream for top layer and sprinkle with cilantro. Bake at 350 degrees for 45 minutes.
Amount may be ... in 1-2 cans tomato soup and equal amount ... hours (or place in 350 degree oven). Tastes better if refrigerated and reheated next day.
Put bone, meat and onion and salt in cold water. Cook covered slowly 2 hours. Add vegetables and cook 1 hour longer. Break up tomatoes with spoon as ...
Make sure you select at least one food from each group.
Simmer tomatoes, chicken ... Add thickening to soup over medium heat. ... to enjoy, or freeze, if desired. ... frozen minced onions and I freeze celery ahead.
Saute onions in ... peel tomatoes. (Or freeze whole tomatoes and ... to puree the soup. When ready ... 1 cup milk to every 3 cups of soup. Freezes well.
In 8-quart Dutch ... heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Makes 15 cups or 8 main-dish servings. Can freeze half. Freezes well.
This is a great soup for people who ... days or weeks, freeze in this container ... the pan, the tomato paste left when ... blended. Never the same twice!
Grease 2 quart ... cooking. It will freeze before cooking as ... additional moisture from freezing, cook additional length of time until moisture evaporates.
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