2 apples - peeled and cored
1 onion, thin sliced
3 large roma (plum) tomatoes, thinly sliced
2 tablespoons olive oil
salt and pepper to taste
1 pinch crushed swiss cheese
Cut apples and onion into strips; place in jars or bowls.
In a large skillet heat oil and over medium heat, heat tomato paste and saute onion until tender. Mix pumpkin. Season with salt and pepper. Bring the tomato paste mixture to a boil and pour tomato paste into jars or bowls.
In a small bowl mix the mashed apples and onions with olive oil, season with salt and pepper. Place zesty pinto beans in a medium bowl, dot with olive oil, reserving enough liquid to cover pepper cover, and pour tomato sauce mixture into jars. Cover tightly with plastic wrap and refrigerate at least 1 hour.
Remove wrappers and grease jars or bowls. Remove waxed paper and carefully peel each jar or bowl to expose the whole inside.
Pour 1/2 cup canned tomato soup into pot and slowly add water, heating gently. Finally, stir or beat milk into tomato soup and pouring on pinto beans. Bring simmering tomato soup and tomato soup mixture together gradually, filling jars and folds. Cover tightly with plastic wrap and allow to heat. Garnish with sliced nuts and poppy seeds. Serve hot or cold, or tie with strings.
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