#3117 - Bacon and Egg Noodles

(by Becky Lynn Mohr - friend)

1 - 8oz. bag egg noodles (cooked and drained according to bag directions)
1lb. bacon (fried and cumbled)
3 TBSP bacon grease (left over from frying the bacon)
1/2 cup chopped onions
1 quart tomato juice

In a Dutch oven add 3 TBSP bacon grease and the chopped onions--cook/stir over medium heat until onions are tender. Add cooked/drained egg noodles, tomato juice and crumbled bacon--stir until mixed. Cover and simmer until hot.

#2679 - Hamburger Soup

(by Aunt Eileen [Herman] Carter)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 46oz. can tomato juice
1 pint stewed tomatoes
1 - 1lb. box any shape pasta (cooked and drained)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. In a separate pot cook pasta according to box directions--drain but do not rinse. Add tomato juice and stewed tomatoes to meat mixture--stir well. Add drained pasta to meat mixture--cook/stir over medium heat until hot.

#2678 - Cabbage Beef Soup

(by Cousin Cathy [Minier] Ulrich)

1 head of cabbage (grated)
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3 to 4 ribs of celery (chopped)
1 - 48oz. can tomato juice
1 pint stewed tomatoes 
5 beef bouillion cubes

In a Dutch oven over medium heat add ground chuck, salt, pepper, chopped onions and chopped celery--cook/stir until beef is browned. Add grated cabbage, tomato juice, stewed tomatoes and bouillion cubes--stir well. Turn heat to simmer--cook/stir occasionally until cabbage is done and mixture is hot.

#2484 - Homemade Ketchup

(by Shirley McNevich)

(use this ketchup in baked beans, sloppy joes, bbq sauce, pasta sauce, etc.)

4 quarts tomato juice (explained below)
1 peck of ripe tomatoes
2 heaping cups white sugar
1 cup cider vinegar
1 TBSP pickling spices
1 tsp. dry mustard
2 TBSP salt
4 1/2 TBSP cornstarch

Wash the tomatoes in cold water and put them in a large pot. Pour boiling water over the tomatoes until all of the tomatoes are covered. Once covered, let the tomatoes stand for 5 minutes. Pour the water off of the tomatoes. Cover the tomatoes with cold water. Remove one tomato at a time, core the tomato, remove the skin, cut the tomato into quarters and place the tomato quarters into a Dutch oven. Repeat with all tomatoes. Place the Dutch oven on the stove over medium heat--cook uncovered for 20 minutes until tomatoes are soft and falling apart--stir occasionally. Place some of the tomato mixture into a Foley food mill or a strainer in order to remove the seeds. Repeat with all tomato mixture. Place a separate container underneath to catch the tomato mixture--the food mill will catch the seeds. Discard the seeds. Place the tomato juice mixture into a large granite pot--it should make at least 4 quarts of tomato juice. Add the white sugar, pickling spices, vinegar, dry mustard and salt--put the granite pot on the stove over medium heat. Stir/bring to a boil, then boil the mixture for 2 hours (stirring occasionally). In a small bowl add the cornstarch--using a ladle, dip one ladle of the tomato mixture into the cornstarch--stir until mixed. Add the cornstarch mixture to the tomato mixture--stir until mixed, then cook/stir until boiling again. Once boiling, cook/stir for 5 minutes. Use canning jars/lids to preserve the ketchup.

#2191 - Hamburg Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
6 medium red potatoes (washed, peeled and sliced)
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 qt. of tomato juice
4 TBSP white sugar
shredded Swiss cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Pour meat mixture into a Dutch oven. Add sliced potatoes, tomato juice and white sugar--stir until mixed. Put lid on Dutch oven and bake at 350 degrees for 1 hour or until potatoes are tender. Remove from oven, spread as much shredded Swiss cheese over the top as you wish and return to oven uncovered just until cheese melts.

#2165 - Ground Chuck and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 TBSP parsley flakes
2 tsp. white sugar
1 - 46oz. can tomato juice
3 cups macaroni (cooked according to box directions with 1 tsp. salt, then drained but not rinsed)
1/4 cup Parmesan cheese (plus extra for sprinkling)

In a skillet add ground chuck, salt, pepper, chopped onions and parsley flakes--cook/stir until meat is browned. Add tomato juice, white sugar--stir/cook until boiling. Once boiling, add cooked macaroni and Parmesan cheese--cook/stir until hot. Serve portions with extra Parmesan cheese sprinkled over the top.

#1990 - Steak Marinade

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/2 cup soy sauce
1/2 cup tomato juice
1/2 cup canola oil
garlic powder

In a bowl add brown sugar, soy sauce, tomato juice and canola oil--stir until mixed. Add a little garlic powder at a time--stir. Only add enough garlic powder to your taste. Salt and pepper both sides of raw steaks, then place steaks in the marinade in a Ziploc bag overnight. Cook or grill as desired.

#1938 - Baked Spanish Rice

(by Aunt Betty [Herman] Arnold)

1 cup raw River rice (brand)
1 tsp. salt
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 - 46oz. can tomato juice
1 onion (chopped)
1/4 cup white sugar

In a saucepan add rice and 1 tsp. salt--add enough water to cover rice. Bring water to a boil while stirring, then cook/stir until rice is tender (about 20 minutes). Remove from heat--drain any leftover water--set aside. In a skillet add ground chuck, 1 tsp. salt, pepper and chopped onions--cook/stir until meat is browned. In a Dutch oven add browned meat, drained rice, white sugar and tomato juice--stir until mixed. Bake uncovered at 275 degrees for 3 hours.

#1240 - Spanish Noodles

(by Shirley McNevich)

2 slices bacon (fried, drained and crumbled)
1lb. ground chuck
1/2 cup chopped onion
1 - 25oz. can tomatoes
1/2 cup chopped green pepper
1/4 cup chili sauce
1 tsp. salt
1/2 tsp. pepper
3 cups raw medium wide egg noodles
1 pint tomato juice

In a skillet over medium heat add ground chuck, chopped onions, salt, pepper and chopped green onions--cook until beef is browned--drain off excess fat and return to skillet. Add tomatoes, chili sauce, and tomato juice--stir. Add uncooked egg noodles--cover with a lid and simmer for 30 minutes or until noodles are tender (stir frequently while simmering). When noodles are ready, add crumbled bacon and stir before serving.

#1237 - Homemade Tomato Soup

(by Shirley McNevich)

2 TBSP Parkay margarine
2 TBSP chopped onion
3 TBSP flour
2 tsp. white sugar
1 tsp. salt
1/4 tsp. pepper
2 cups tomato juice
2 cups milk

In a saucepan over low heat add Parkay and chopped onions--saute the onions. Remove pan from heat--add flour, white sugar, salt, pepper--stir. Slowly add tomato juice--stir well. Add milk--stir until mixed. Put pan back on stove over medium heat--cook and stir until hot enough to serve.