1 (2.5 ounce) package cream cheese, softened
1 (10 ounce) can whole kernel corn, drained
2/3 cup chopped onion
2 teaspoons minced fresh ginger root parsley
1 tablespoon lemon juice
1 cup milk
1/2 cup heavy whipping cream
Combine tomato soup, onion, ginger and parsley; mix well.
Beat cream cheese until fluffy. Stir in corn, onion, chopped pecans and lemon juice. Mix in milk, whipping cream and lemon juice from fruit and vegetables.
Heat oil in large skillet over high heat. Pour tomato soup mixture over fried food. Pat with 1/2 cup margarine.