This recipe is my long time favorite from Girl Scout camp. My family loves it too. I’m not sure which company created this recipe. It was either Campbell’s, Bisquick or Kraft. My research found versions of this recipe still floating around, but not the original. The original was made with water instead of milk and used Bisquick and water for the dough (we were camping). Use yellow sharp cheddar instead of white and you will have big fluffy dumplings leaking golden cheese in tomato soup.
Tuesday, March 16, 2010
Pot of Gold
1 large (26 oz.) or 3 small (10.5 oz.) cans condensed tomato soup
2 cups 1% milk (or water)
1 1/2 cups flour
2 tsp. baking powder
1/2 cup of milk
2 Tbsp. canola oil
4 oz. extra sharp yellow cheddar cheese, cut into 8 cubes
Put soup in large kettle with lid. Slowly whisk in milk. Bring just to boil and immediately turn heat down to simmer. Don’t let it boil or milk curdles!
In medium bowl, stir together flour, baking powder and salt. Combine milk and oil in a cup. With a fork, vigorously stir milk mixture into flour mixture.
Grease hands and scoop up about 1/8 of dough. Set the cheese cube in the middle and wrap the sides up and around it, sealing the cheese inside the dough. Drop gently on top of simmering soup. Repeat until all cheese and dough is used.
Cover and simmer for 15 minutes.