1 can stewed tomatoes. milk butter baking soda saltines
Heat a can of stewed tomatoes. In a separate pan, heat milk slowly - do not boil! Add enough baking soda to cover the tip of a teaspoon to the tomatoes. Stir and then combine the two pans. Ladle into soup bowls and add a large pat of Lansbergers' butter. Serve with saltines.
This is from the 1st Westby cookbook. Westby Branch: Ervin
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