Looking for a recipe that uses tomato juice

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Spanish Rice (using tomato juice) Spanish Rice
Serves 4

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

In a sauce pan that has a tight fitting cover, melt the butter and saute the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper. Stir to dissolve the bouillon cubes and bring to a boil.

Once the liquid reaches a boil, reduce heat to medium & cook uncovered until
the water disappears & small craters form in the surface. Lower the heat to Low, move from the bottom up & cover. Cook for 20 minutes until the rice is done.

It will be perfect.
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Tomato Gravy (5) (using tomato juice) tomato gravy 1

3 tbsp. meat or bacon drippings
3 tbsp. flour
salt and pepper (to taste)
Approximately 2 cups tomato juice

Add salt, pepper, and flour into meat drippings in pan; brown flour.

Stir in enough hot water to make a paste.

Slowly add tomato juice to flour paste until the right thickness. Stir constantly in a figure 8 while adding liquid.

This is good for breakfast over hot biscuits and hash
brown potatoes.

tomato gravy 2[/B]

2 tbsp. bacon drippings
1/4 cup chopped onion
3 tbsp. flour
1 bay leaf
1 1/2 cups tomato juice
1/2 cup milk or cream
2 tsp.

brown sugar
1/8 tsp. celery salt
1/8 tsp. black pepper

Melt drippings in medium saucepan, over medium heat. Add onion, and cook until onion is yellow.

Add the flour and bay leaf and continue to cook until flour is deep gold, 4 or 5 minutes.

Add tomato juice and then whisk mixture until smooth.

Add the rest of ingredients and cook until mixture is completely thick, 4 or 5 minutes longer. Remove bay leaf.

Serve hot over fried mush, fried potatoes or soda crackers that have been crumbled.

tomato gravy 3[/B]

3/4 cup milk
2 tbsp. flour
1 tbsp. sugar
Salt to taste
1 cup tomato juice
1/2 cup water

Combine milk, flour, sugar, and
salt. Shake this in shaker or beat real well.

Bring juice and water to boil. Slowly add milk mixture to juice, stirring all the while. Simmer until thickens.

Remove from heat. Serve hot.

tomato gravy 4[/B]

1/2 cup tomato juice
1/4 cup water
1/2 tsp. salt
3/4 cup milk
4 tbsp. flour

In saucepan, bring to boil tomato juice, water and salt.

Slowly add milk to flour, stir vigorously to avoid lumps. Stir this into tomato juice, stirring constantly until it comes to a boil again and has thickened.

This can be served in various ways. On fried mush, biscuits, bread, scrambled egg or pancakes.

tomato gravy 5[/B]

1 cup tomato juice
1/2 cup water
1/2 cup cream
3 tbsp. flour
1/2 tsp. salt
2 cups milk
2 tablespoons sugar (optional)

Place juice and water in saucepan and bring to a boil.

Meanwhile blend the cream, flour, and salt. Add milk and mix well.

Pour into the hot juice, stirring constantly until it boils and is thickened. Stir in sugar, if desired.

May be served with bread, toast, crackers or fried potatoes.
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Lasagna using Tomato Juice Short Cut Lasagna
Serves 12

1 lb. hamburger
1 envelope dehydrated spaghetti sauce mix
1 (1 lb.) pkg. lasagna noodles
1 (12 oz.) cottage cheese
1 (8 oz.) pkg.

shredded Cheddar cheese
1/4 cup grated Parmesan cheese (or more Cheddar)
Chopped parsley flakes
2 quarts tomato juice

Brown hamburger in large skillet. Stir in tomato juice and spaghetti sauce mix. Bring to boiling.

Lower
heat and simmer 10 minutes.

Cover the bottom of 9x13x2 inch baking dish with thin layer of meat sauce. Then place a layer of each: uncooked noodles, cottage cheese, cheese, and meat sauce. Repeat layers until all ingredients are used, ending with meat sauce.

Cover tightly with heavy duty aluminum foil.

Bake at 350 degrees for 1 hour.

HINT: Better if baked a day ahead and reheated. Freezes well.

Skillet Lasagna

1 lb. ground beef
3 cups medium egg noodles, uncooked 8 oz.
1 lb. cream style cottage cheese
2 oz.

envelope powdered spaghetti sauce mix
1 tbsp. parsley
1 1/2 tsp. basil or oregano
3 1/2 cups tomato juice
1 cup shredded Cheddar cheese
Onion, green pepper or garlic may be added to your taste

Lightly brown meat in large (10-inch) skillet on medium heat. Add noodles. Drop cottage cheese evenly with spoon over the noodles.

Sprinkle cheese with spaghetti sauce mix, parsley and basil. Add tomato juice.
Cover skillet; when steam appears, turn heat to lowest position.

Cook for 30 minutes. Sprinkle cheese over top, put a lid back on the skillet and let stand on warm until cheese melts.

If this is baked in oven, allow 1-1 1/2 hours in large cake pan. Cover with foil.

Spinach Lasagna
Serves 4

1 lb. ground beef
1/4 cup onion, minced
1 (8 oz.) can tomato juice
1 tsp. basil
1 tsp.

parsley
1/4 tsp. oregano
4 oz. Mozzarella cheese
Dash of garlic salt
Dash of pepper
1 (4 oz.) can mushrooms, drained
1 (10 oz.) pkg.

frozen spinach, thawed
6 oz. cottage cheese

Saute onion and ground beef until onion is transparent. Add tomato juice, basil, parsley, oregano, garlic salt, pepper and mushrooms.

Squeeze liquid from thawed spinach and combine with cottage cheese. Cut Mozzarella cheese in strips.

In 7 x 11 inch baking dish, arrange in layers the spinach mixture, meat mixture, then cheese. Repeat ending
with hard cheese.

Bake at 375 degrees for 30 to 35 minutes.

Low Calorie Lasagna

1 lb. ground veal or beef
1/4 cup minced onion
16 oz. tomato juice (cooked down and reduced by half)
1 tsp.

basil
1 tsp. parsley
1/4 tsp. oregano
4 oz.

mozzarella cheese
Dash garlic
Dash pepper
4 oz. mushrooms, drained
6 oz. cottage cheese
1 (14 oz.) pkg.

chopped spinach, thawed and drained

Brown onion and meat. Add tomato juice, spices, and mushrooms.

Squeeze liquid from spinach and combine cottage cheese and spinach. Cut cheese in strips.

In a 9 x 11-inch baking dish, layer spinach, meat, then cheese, ending with hard cheese.

Bake at 375 degrees for 15-20 minutes. Serve hot.
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Speedy Tomato Soup (using canned tomatoes and tomato juice) (blender
or food processor) speedy tomato soup

1 tablespoon extra virgin olive oil
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1/4 cup chopped cilantro
1 teaspoon dried basil
1/2 teaspoon sugar
1 cup tomato juice
Salt and freshly ground pepper
Garlic croutons, if desired, for garnish

In a small Dutch oven or large saucepan, heat the oil over medium-high heat. Saute the onion until it is translucent, about 4 minutes.

Add the tomatoes, with their liquid, the cilantro, basil, and sugar. Bring to a boil, reduce the heat, cover, and cook 20 minutes.

In a blender or food processor, puree the soup. Blend in the tomato juice. Season to taste with salt and pepper.

Reheat, and serve, with the
croutons, if using.

Servings: 6
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Spectacular Molded Salad (using raspberry jello and tomato juice) 1 (3 oz.) package raspberry gelatin.
2 cups tomato juice
1 Tbsp. prepared horseradish
1 small ripe avocado

Dissolve raspberry gelatin in hot tomato juice. Mix in 1 tablespoon prepared horseradish. Place a little in the bottom of a small mold, chill until sticky firm.

On this place slices of avocado and the balance of the gelatin mixture. Chill until firm and unmold.

Servings:
4-5
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