|Flavors of Tuscany|
|by Nancy Harmon Jenkins|
For the last twenty-five years, Nancy Harmon Jenkins has spent a good part of her time with her family in the hills of eastern Tuscany in an antiq...
41 - 50 of 206 for homemade v8 juice
Combine soup bone, stew meat and onion in large pot. Add 2 quarts water; let boil for 2 to 3 hours. Refrigerate overnight and remove fat from top. ...
Make sure all ingredients are room temperature, including bowl and beaters. Put all ingredients in blender except 2/3 cup oil. Cover and blend on ...
Use 2 tablespoons ... 1 1/2 cup juice. They freeze well and are more refreshing in the hot weather. You may also use any instant pudding for a variation.
Melt butter in ... water, and tomato juice, and then ... awhile, then add potatoes, carrots, and peas. Cook and serve. I made this with meatballs or deer meat.
Do not halve this recipe. You need this volume to insure emulsion. Place all ingredients except oil in food processor bowl. Process until blended. ...
In double boiler ... mixture coats spoon. Add vanilla and lemon juice. Pour mixture into churn and mix according to owner's manual. Yield approx. 5 quarts.
Add all ingredients to a pitcher and stir. Add slices of lemon, if desired. Pour over ice.
Brown ground beef ... with all other ingredients. Simmer 10 to 15 minutes. Then serve. If it gets dry or needs more juice add a little water and catsup.
Cook hamburger meat ... onions and celery in the grease of hamburger until tender. Add beans, juice, meat and seasonings in crock pot. Let cook about 4 hours.
Mix ingredients in pressure cooker and cook 1/2 hour after pressure comes upon medium heat.
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