ill rest of the jar with tomato juice leaving a one inch head
Combine all ingredients with tomato juice; simmer for 10 minutes.
Chill and serve or freeze in one pint plastic freezer containers.
Makes 2 quarts.
combine bouillon and reserved tomato skins and juice.
Bring to a
p and tuck ends in with your fingers.
In a
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.
gain.
Peel tomatoes, then with strainer over bowl, cut open
eaten egg and 1 cup tomato juice.
Shape into balls about
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
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
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.
Boil the cabbage until tender.
Drain, chop and add salt and pepper.
Simmer the mixture in tomato juice for about 20 minutes. Fry bacon over medium-high heat until crisp.
Crumble the bacon over the cabbage and sprinkle with the chopped parsley just before setting it on the table.
Heat oil in pan.
Add onion, green pepper and garlic; saute slowly until tender.
Add tomato juice and seasonings.
Simmer, covered, for 10 to 15 minutes.
Add grated cheese; stir over very low heat until cheese is melted and blended with tomato juice mixture.
Keep hot in chafing dish.
Serve with crackers.
Makes about 4 cups.
b>with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice
Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
Goes great with side salad and bread.
Melt butter in a skillet with chicken bouillon, stirring to combine.
Add celery and onion and saute until tender.
Stir in the flour to make a roux.
Lower heat and cook for 10 minutes. Add chopped tomatoes, plus juice from their cans, along with tomato juice.
Stir until well mixed, then stir in evaporated milk.
Season with salt and pepper.
Serves 10 to 12.
Saute onions in butter in 4-quart soup pot until transparent. Add garlic and cook 1 minute.
Add stock; bring to a boil and add rice.
Cover and simmer for 30 minutes.
Peel and dice tomatoes and add to pot along with tomato juice and chopped basil.
Cook over low heat another 15 minutes.
Add salt to taste.
Serves 6.
Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.
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.
Brown meat and onion in butter.
Mix with rice and seasoning. Blanch leaves in boiling water.
Place meat mixture in center of leaves.
Fold over and secure with toothpick.
Place in greased dish and cover with tomato juice.
Bake at 350\u00b0 for 35 to 40 minutes.