Mix beans, chili powder, tomato juice, onion and chili roll. Cook slowly until chili roll is melted.
Add ground beef (cooked slightly) and cook for 20 minutes.
Add more juice as needed to consistency desired.
Brown ground beef and onion.
Drain.
Add 2 tablespoons flour to beef and onion.
Add chili beans, tomato juice, chili powder and enough water to make juice.
Simmer for 30 minutes.
est of the jar with tomato juice leaving a one inch head
Brown ground beef and drain.
Place chili beans, tomato juice, chili lengths, onion and chili powder in a large pan. Add browned beef and cook until all is cooked well.
Brown ground beef;
drain.
Add chili mix, tomato juice and beans; simmer about 30
minutes.
Add
flour
to water and add to chili.
Mix
well.\tAdd cooked spaghetti.
Simmer about 10 minutes more.
This is really better if made the day before you plan to serve it.
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
Brown ground beef in skillet. Cut up onion (chopped). Mix in with ground beef and cook until onions are soft and beef is brown. In a large pot, mix chili beans, tomato juice and ground beef mixture; add chili mix. Cook until hot. Serves 5.
In a large pan, brown hamburger with onion and Worcestershire sauce.
After brown, drain grease.
Add chili powder, tomato juice, salt, brown sugar and chili beans. Simmer all day!
One hour before serving, add spaghetti or macaroni.
Brown hamburger with onion.
Drain excess oil.
Add chili beans, tomato juice and tomatoes.
Add spices to taste.
Simmer several hours.
Boil 1 cup water and dissolve Jell-O in it. Add tomato juice and cool until it begins to thicken. Add remaining ingredients and pour into molds. Serve on lettuce leaves with Ranch dressing. Double for larger recipe.
remove stem part. Reserve the tomato juice.
There are still probably
Combine 1 1/2 cups tomato juice with kraut juice.
Put in an ice tray and freeze.
Use remaining juice, onion, lemon juice and 1/2 teaspoon salt; put in jar.
Cover and place in refrigerator. Before serving, set out tomato ice to melt a little.
Cut into small pieces.
Place in glass and cover with other juice.
Combine the tomato juice,onion, sugar, salt, cinnamon, cloves
Soak gelatine 5 minutes in cold water and dissolve in 1 cup tomato juice which has been brought to a boil.
Cool.
Add to the other cup of tomato juice, lemon juice, salt and grated onion. When mixture begins to thicken, add celery, green pepper, olives, pickles and tuna fish.
Pretty molded in individual molds.
Add seasonings to tomato juice. Freeze or can like tomato juice. Makes about 2 quarts.
Cook pasta according to package.
Drain and return to pot on stove.
Over low heat add tomato juice and cheese until cheese is melted and well blended.
Turn off heat and let sit until juice is mostly absorbed.
enjoy!
Combine tomato juice, celery, and onion.
Stir often.
Heat gently for 30 minutes.
Add lemon juice, sugar, salt, horseradish, Worcestershire sauce and hot pepper sauce.
Simmer 10 minutes. This can be served hot or chilled.
Makes 5 pints.
Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.
Add onion, bay leaves and chopped celery to the tomato juice. Bring to boil.
Remove from heat and strain.
Add vinegar, lemon juice and sugar; chill.
Serve in small glasses.
Combine all ingredients with tomato juice; simmer for 10 minutes.
Chill and serve or freeze in one pint plastic freezer containers.
Makes 2 quarts.