Aunt Bea
Master Chef
I have been on both sides of the soup argument. Sometimes I start from scratch and sometimes I grab a can. As I get older the argument for grabbing the can and doctoring it up is gaining in the polls. It really depends on your circumstances.
Here are a couple more.
Souper Sloppy Joes
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup
1/4 cup water
1 tablespoon yellow mustard
Brown beef, add soup, water and mustard. Cook until bubbly and serve on burger buns.
Porcupine balls
1 lb. ground beef
1/4 c. uncooked long grain rice
1 slightly beaten egg
2 tbsp. finely chopped onions or equal dehydrated minced onion
1/2 tsp. salt
1 (10 3/4 oz.) can condensed tomato soup or cream of mushroom soup
1/2 c. water or milk
1 tsp. Worcestershire sauce
Combine meat, rice, egg, onion, salt, dash pepper and 1/4 cup soup. Mix well; shape into 18-20 small balls and place in skillet.Mix remaining soup, water, and Worcestershire; pour over meat balls. Bring to a boil; reduce heat. Cover and simmer 40 minutes, stirring often. Serves 4-5.
Here are a couple more.
Souper Sloppy Joes
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup
1/4 cup water
1 tablespoon yellow mustard
Brown beef, add soup, water and mustard. Cook until bubbly and serve on burger buns.
Porcupine balls
1 lb. ground beef
1/4 c. uncooked long grain rice
1 slightly beaten egg
2 tbsp. finely chopped onions or equal dehydrated minced onion
1/2 tsp. salt
1 (10 3/4 oz.) can condensed tomato soup or cream of mushroom soup
1/2 c. water or milk
1 tsp. Worcestershire sauce
Combine meat, rice, egg, onion, salt, dash pepper and 1/4 cup soup. Mix well; shape into 18-20 small balls and place in skillet.Mix remaining soup, water, and Worcestershire; pour over meat balls. Bring to a boil; reduce heat. Cover and simmer 40 minutes, stirring often. Serves 4-5.
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