1 pkt French onion soup, 1/2 tsp mustard, 10 oz water, 1/2 cup tomato sauce, 3 tspn worcestershire sauce.
Method: Place soup mix and mustard in a saucepan and blend in the water. Stir until boiling and simmer 5 mins. Add tomato and worcestershire sauce. Chill until ready to serve. Use on steak etc. or use as a dip with cocktail frankfurts.
Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7.
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