1 tsp. salt
1 tsp. black pepper
2 tbsp. butter
2 c. sweet milk
1/2 med. onion, chopped and sauteed
1 tsp. sugar
1/4 lb. lean pork sausage
3 tbsp. flour
1/4 lb. Velveeta cheese
1 (14 1/2 oz.) can Delmonte original style stewed tomatoes

Mash tomatoes in saucepan to remove large chunks. Add onion, salt, sugar, and pepper. Bring to a boil over medium heat. Simmer on low while preparing rest of recipe. Crumble sausage in skillet, cook until well done. Drain well and then add sausage to tomato mixture. Continue to simmer. In small pan melt butter, add flour, mix and then add 2 cups milk, stir until slightly thickened (almost boiling). Add tomato and sausage mixture and stir. Cube cheese and add to soup. Bring to bubbling simmer. Simmer until cheese is melted. Do not continue to cook. Serve hot. Also good at room temperature.