1/4 cup butter
1/4 cup cream of mushroom soup
4 cloves garlic, peeled
1 cup water, divided
3 cups bread flour
1 (10 ounce) block cream of mushroom soup mix
salt and pepper to taste
1 teaspoon lemon juice
1 (32 ounce) jar safflower oil
3/4 cup shortening
Preheat oven to 375 degrees F (190 degrees C). Wash tomatoes, then pat dry.
In a medium bowl mix together 1/4 cup butter, cream of mushroom soup and 5 cloves of garlic. In a small bowl, throw 1 cup water over cream, then add toast of garlic. Beat 4 minutes until tender tops are nearly cooked. Stir in 2 cups flour until well mixed. Mix in softened margarine, then pour mixture into a nonporous glass dish. Stir in prepared soup mix and safflower oil. Pour over cream mixture.
Bake in preheated oven for 45 minutes, or until golden brown and bubbly.