To make the homemade tomato sauce: Heat the oil in
omatoes, place in boiling water for three minutes or until skin
Chop celery and onion very fine; put in large stockpot.
Cook for 5 minutes and then add cream cheese.
Cook over a low heat until cream cheese is melted.
Add stewed tomatoes and cook over medium heat, stirring constantly so mixture does not scorch.
After tomatoes have cooked down into smaller pieces, and your mixture is very thick, slowly add milk to the consistency you prefer your soup.
Add tomato juice.
Next, salt and pepper to taste, and cook over a low heat for 1/2 hour (adding milk if the soup gets too thick).
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.
Cream margarine and flour together until smooth.
I melt the margarine first.
Add cheese and milk.
Boil until bubbly.
Add tomato juice that is boiling in another pan.
Stir until completely
slowly mixed.
Season with salt and pepper.
Ready to serve with crackers.
Bring tomatoes to hard boil.
Add tomato juice.
Simmer 5 minutes.
Turn off heat.
Let stand 5 minutes.
Have the can of milk in your hand.
As you put the baking soda in, it will foam up. Add milk immediately.
It will be real foamy.
Now, add margarine, salt and pepper to taste.
Let it all settle down about 10 minutes and enjoy.
remove stem part. Reserve the tomato juice.
There are still probably
Combine the tomato juice,onion, sugar, salt, cinnamon, cloves
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.
Combine all ingredients with tomato juice; simmer for 10 minutes.
Chill and serve or freeze in one pint plastic freezer containers.
Makes 2 quarts.
In a big pot, put first 5 ingredients, cook for 1/2 hr.
Turn off heat; add 1 qt. tomato juice and blend/mash in blender.
Pour back into pot, add the rest ingredients except jalapeos.
Cook for 10 min.
(If cooked too long the jalapeos get too soft.) Spoon into hot jars, put lids on and let cool to seal.
Finished! These are very good.
In a cooker bring water to a rolling boil, put in 1 tb of butter. Put in noodles or pasta, cook til done and then strain.
After straining, pour in the tomato juice,.
Turn the temperature down to med., put in rest of butter, cook for 1 to 2 minutes, then salt and pepper to taste.
On the dish you can place parmesan cheese if you like.
Enjoy!
Combine first 5 ingredients in a large bowl.
Add the tomato juice, then the dry ingredients.
Add the nuts or raisins.
Bake in greased pans for about 30 minutes at 350\u00b0.
Frost with a white icing.
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!
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.
Put tomato juice and Worcestershire sauce in coffeepot. Put remaining ingredients in basket. Allow to go through perk cycle and serve hot. Makes 12 (1/2 cup) servings.