Catholic Recipe: Tomato Eggnog
Instead of alcohol, this eggnog is flavored with tomato soup, and served heated.
DIRECTIONS
Combine soup and milk. Heat, stirring often. Meanwhile, beat eggs in tureen. Stir heated soup slowly into eggs. Sprinkle with nutmeg or cinnamon. Makes 3 quarts, or about 15 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
