est of the jar with tomato juice leaving a one inch head
Combine the tomato juice,onion, sugar, salt, cinnamon, cloves
Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.
eat and slowly add the tomato juice (about 6 1/2 cups
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.
Heat tomato juice. Add spices. Do not bring to a boil, but simmer gently. Serve with thin slice of lemon to garnish each serving.
Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.
In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Heat 3/4 cup tomato juice plus vinegar.
Stir in Jell-O until dissolved.
Add remaining ingredients and chill until firm.
Heat tomato juice and chopped onion.
Add sugar and butter. Salt and pepper to taste.
Reduce heat.
Mix flour with milk; mix well.
Add milk to soup.
Cook until thickened.
Melt the butter with the olive oil in a medium pot.
Saute the onion and garlic until the onion is translucent.
Stir in the crushed tomatoes, tomato juice, sugar, chicken base, white pepper, wine, basil, and parsley.
Bring the soup to a boil.
Reduce the heat to low , stir in the evaporated milk., and simmer for 10 minutes.
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.
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.