This Easter side dish is my mother-in-law’s famous sauce. It can be made ahead and kept in the fridge for up to a week or frozen for up to six weeks. This disappears fast! Great with ham, turkey or later for chicken nuggets.
115-ounce can tomato soup(Yes! Tomato soup. But you can’t taste it.)
¾cupvinegar
1cupbutter
4eggs,well beaten
Instructions
Add all the ingredients in a saucepan. Cook over medium heat until it thickens, stirring constantly with a wire whisk. Cool and store in fridge. Triple yum!