1/2 cup tomato soup
5 tablespoons vinegar
1 medium green pepper, cored
1/3 cup salad oil
1 small garlic clove
1/2 teaspoon salt
1/4 cup bread crumbs
2 cups tomato juice
Combine tomato soup, green pepper, garlic, and bread. Then blend in electric blender.
Combine with remaining ingredients and chill thoroughly.
Serve in bowls. Top with finely chopped cucumber, green pepper, green or dried onion, tomatoes, and/or parsley.
1 3/4 cups sifted flour
3/4 teaspoon salt
1/4 cup sugar
1/3 cup cooking oil
2 1/2 teaspoons baking powder
3/4 cup milk
Lightly grease 12 muffin cups with shortening or line with paper baking cups.
Measure sifted flour into small bowl. Stir in sugar, baking powder, and salt.
Combine egg and milk, then beat lightly with fork.
Make a well in center of flour mixture and add milk mixture and oil all at once. Stir only until dry ingredients are moistened.
Fill muffin cups half full. Bake on middle rack of oven at 400° for 25 minutes.
6 individual sponge shortcakes
1/2 pint whipping cream
2 large bananas
Arrange shortcakes on individual plates.
Whip cream until thick and heavy. Sweeten to taste.
Slice bananas into cream and serve atop shortcakes.