ANTIQUE TOMATOES RECIPES

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MAGIC TOMATO SOUP CAKE RECIPES FROM THE 50S & 60S - AND WE ...



Magic tomato soup cake recipes from the 50s & 60s - and we ... image

Provided by CLICKAMERICANA.COM

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 10

Number Of Ingredients 9

2 tbs butter or margarine
1 cup sugar
2 cup sifted cake flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1 can (10 oz) tomato soup

Steps:

  • Preheat oven to 350 F.
  • Cream butter & sugar well.  
  • Sift flour; measure; resift 3 times with spices, salt.
  • Alternately add dry ingredients with soup-soda mixture.
  • Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2). 
  • Bake 50 to 60 minutes until cake tester comes out clean. 
  • If you want to frost the cake, let it cool completely first. (Frosting calories not included in calorie count below.)

Nutrition Facts : Calories 206 calories, CarbohydrateContent 43 grams carbohydrates, CholesterolContent 7 milligrams cholesterol, FatContent 3 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 290 grams sodium, SugarContent 20 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

TOMATOES AND RICE RECIPE : TASTE OF SOUTHERN



Tomatoes and Rice Recipe : Taste of Southern image

Old fashioned Tomatoes and Rice is easy to make, and goes a long ways. Makes a great side dish for lots of meals, or just enjoy a bowl by itself.

Provided by Steve Gordon

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Varies

Number Of Ingredients 8

2 Tablespoons Bacon Grease
1 small Vidalia Onion, chopped
3 fresh, ripe Tomatoes, chopped
1 teaspoon Garlic, grated
4 cups Chicken Broth (32oz)
2 cups uncooked White Rice
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Steps:

  • Place bacon grease in large sauce pot over Medium heat.
  • Add the chopped onions, saute until translucent.
  • Add the grated garlic.
  • Add the chopped tomatoes. Cook 5 minutes, stirring often.
  • Add the black pepper.
  • Add the salt, if needed.
  • Add the chicken broth, bring to a boil.
  • Add the dry white rice.
  • Stir well. Bring pot back up to a low boil.
  • Cover with lid.
  • REDUCE heat to Medium-Low.
  • Let simmer until most of the liquid has been absorbed and rice is tender. About 15 minutes.
  • Remove from heat. Let rest for 10 minutes. Stir and fluff rice before serving.
  • Enjoy!





















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