News From Terre Haute, Indiana

March 4, 2012

TRIED & TRUE: It’s fun making these Tomato Soup Brownies

Special to the Tribune-Star

---- — 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.