Flour venison chunks and brown in oil in large stew pot.
Add all other ingredients using tomato juice and water to desired thickness of soup.
Cover and bring to boil.
Lower heat and simmer all day.
Also great done in crockpot.
Great when served with cornbread and cherry salad.
Serves as many as you want!
I make a stock pot full and freeze what is left.
Put all ingredients in a large soup pot, except tomato juice. Cover with water and cook until vegetables are tender.
Add tomato juice and cook about 10 minutes longer.
Place chuck roast in a crock-pot.
Cover with water.
Add soup mix and tomato juice.
Let cook all day or night.
Remove meat from broth and cool.
Remove any fat from top of broth.
Place broth in roaster or large soup pot.
Add barley, carrots, celery and beef broth.
Simmer slowly until carrots are slightly tender. Add lima beans, corn and green beans.
Let cook a while and add cabbage, cut fine.
When that is tender, add peas.
Then add the meat that has been trimmed of any fat and cut into small pieces. Simmer.
In a large kettle or soup pot combine tomato juice, celery, potatoes, carrots, onion and seasonings.
Cover and cook until vegetables are tender, about 20 to 30 minutes.
Add canned vegetables with liquid and cabbage.
Cover and cook until cabbage is tender, about 30 minutes.
Serve sprinkled with Parmesan cheese.
Serves 12 to 14.
Leftover soup can be frozen.
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).
remove stem part. Reserve the tomato juice.
There are still probably
est of the jar with tomato juice leaving a one inch head
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.
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.
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.
Thoroughly mix tomato juice and seasonings.
Chill before serving.
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!