PURÉE MONGOLE
1 No. 1 can Condensed Tomato Soup 1 No. 1 can Condensed Green Pea Soup 2⅔ cups Milk 1 cup ½-inch Bread Cubes 2 tablespoons Margarine or Butter
Mix soups together in saucepan; add milk, stirring until well blended. Heat thoroughly. Sauté bread cubes in fat until delicately browned; serve as garnish. Thinly sliced celery may also be used as garnish. 4 to 6 Servings
CORN AND TOMATO CHOWDER
2 slices Bacon or Salt Pork 1 medium-sized Onion, sliced 2 tablespoons Green Pepper 1 No. 2½ can Tomatoes 1 No. 2 can Cream Style Corn 1 teaspoon Salt ¼ teaspoon Thyme Dash of Pepper
Cut bacon into ½-inch slices. Sauté bacon, onions and green pepper in large saucepan. Add tomatoes; mix well. Add corn; season with salt, thyme and pepper. Cover; simmer for 20 minutes. 6 to 8 Servings
FISH TOMATO STEW
3 medium-sized Potatoes (1½ cups cubed) 4 tablespoons Fat ⅓ cup chopped Onions 2 tablespoons Green Pepper 1 No. 2 can Tomato Juice 1 cup Water 1 teaspoon Salt ⅛ teaspoon Pepper Dash of Thyme 1 7-oz. can Fish Flakes
Pare and cube potatoes; sauté with onions in fat until lightly browned. Add green pepper, tomato juice, water, salt, pepper and thyme. Cook until potatoes are tender. Add fish flakes. Simmer for 5 minutes. 4 Servings
