Add the evaporated milk and
butter. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add
salt and pepper to taste.
Serves 4.
Cheesy Tomato Soup
2 (14 1/2 to 16 ounce) cans diced tomatoes in juice
2 C. sliced celery
1 C. chopped onion
1 C. cold water
1/2 t. baking soda
Simmer tomatoes and juice, celery and onion until vegetables are tender. Combine
cold water and baking soda; add to tomato mixture. It will bubble and foam as
you stir it in. This neutralizes the tomato acid, so it doesn't curdle the milk.
1/4 C. butter
1/3 C. flour
5 1/2 C. milk
1 t. salt
1/3 t. pepper
2/3 t. dried dill weed
2 t. salt
2 C. shredded sharp cheddar cheese
In a saucepan, melt butter. Stir in flour and cook. Gradually add milk and cook,
stirring often, until milk comes to a boil and thickens. Stir the cream sauce
into hot tomato mixture. Season with salt, pepper, dill weed and salt. Add
cheese and stir until it is melted on low heat.
