2 cups tomatoes
2 teaspoons sugar
2 cups milk
4 Tablespoons flour
1 slice of onion
4 Tablespoons butter or margarine
1 teaspoon salt
pepper
Cook tomatoes, onion, and sugar for about 5 minutes. Strain. Make white sauce of milk, butter and flour. Add strained tomatoes slowly, stirring constantly. Season with salt and pepper.
Heat a can of condensed cream of mushroom soup and 1/2 can thin cream. Stir in egg yolk, add 3/4 teaspoon lemon juice, a few grains of nutmeg and 3 tablespoons of Parmesan cheese.
Good on fish, ham, chicken or vegetables.
1 large eggplant
1 can condensed mushroom soup
2 eggs
1/2 cup grated cheese
1 small grated onion
2 Tablespoons ketchup
1/2 cup bread crumbs
Stew eggplant, drain and mash. Add soup, eggs, cheese, onion, ketchup and pour into greased casserole. Top with bread crumbs. Bake 45 minutes in 350° oven.