Special to the Tribune-Star
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My husband, Gene, and I went to Oklahoma for Thanksgiving.
I found this recipe with Mom’s cookbooks.
She has a lot of cookbooks. I guess like mother, like daughter.
This brownie recipe comes from Tucson, Ariz., RSVP Book (RSVP stands for Retired Senior Volunteers Program).
Celeste Dickerson contributed it. I have made tomato soup cakes (chocolate and spice) before. It was fun making tomato soup brownies.
Hope you enjoy these. They are good.
Tomato Soup Brownies
1⁄2 cup shortening
1 cup brown sugar and white sugar
• Add:
1⁄2 can tomato soup
• Sift together:
2 cups flour (sometimes she uses quick oatmeal)
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
• Add to soup mixture.
• Then add:
1 teaspoon vanilla
1 cup raisins
1⁄2 cup chopped nuts
• Pour into a 9- by 13-inch or 10- by 10-inch pan.
• Bake 40 minutes at 350 degrees.
NOTE: With the 10- by 10-inch pan, brownies will be thicker.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
